INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees.
Remove whole leaves from cabbage to yield 20 large leaves and plunge into
boiling water. Cook until soft enough to fold, about 4 to 5 minutes. Drain
and rinse with cool water and lay out on clean kitchen towel to continue
cooling.
Meanwhile, in a large mixing bowl, place ground turkey, 1/2 cup bread
crumbs, 1/4 cup parsley, red onion, sage, salt, pepper and eggs and mix
well with hands. Lay out cabbage leaves on cutting board on counter and
place a medium handful of turkey mixture in lower center of each leaf. Fold
lateral sides inward and roll from base to form a closed pocket out of each
stuffed leaf. In an oven-proof casserole, large enough to just hold all
cabbage rolls, place half the tomato sauce and all the white wine. Lay
cabbage rolls on top of sauce until covered with one layer. Spoon remaining
sauce over and bake 1 hour. Remove and sprinkle with remaining bread crumbs
and parsley. Serve immediately.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #1025 by Nancy Berry <nlberry@prodigy.net> on
Jan 20, 1998

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“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”