STUFFED CABBAGE ROLLS

Prep:  20 Minutes

Cook:  40 Minutes

TOTAL:  1 HOUR

Ingredients

For the rolls:
• 12 leaves cabbage
• 1 cup cooked long grain rice
• 1 egg, beaten
• 1/4 cup milk
• 1/4 cup finely chopped white or yellow onion
• 1 clove finely chopped garlic
• 1 pound lean ground turkey
For the sauce:
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground black pepper
• 1 (15-ounce) can diced tomatoes
• 2 tablespoons catsup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt

Directions

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3. In a medium mixing bowl, combine the ground turkey, 1 cup cooked rice, onion, egg, salt and pepper. Mix thoroughly.
4. Divide the turkey mixture evenly among the cabbage leaves. Roll and place seam side down in a large skillet over a thin layer of the sauce.
5. Pour the remaining sauce over the top. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

I had planned to make these in the slow cooker because it is summer, and I've always cooked them in the oven.  I did not have enough time so did them on the stove top, and we loved them!

Sometime I may cook them in the slow cooker:  

8 to 9 hours on low or 

4 to 5 hours on high