Stuffed Cabbage

1 16 oz. can of tomatoe sauce (low sodium)
2 Tbs white vinegar
1 medium green cabbage
2 Tbs olive oil
1 cup chopped onion
2 carrots (chopped)
2 cloves garlic (finely chopped)
3/4 tsp. salt
2 tsp. splenda
2 cups cooked brown rice
8 oz lean ground turkey
1 egg
1/4 tsp pepper

Preheat oven to 350 F. Combine 1 can of tomato sauce and 2 Tbs. white vinegar, reserve. Temove core from 1 medium green cabbage (about 2 1/2 lbs.), leaving head intact. Place in large pot with enough water to cover. Bring to boil over high heat: cook until outer leaves have softened, 5-7 minutes. Drain; cool. When cool enough to handle, carefully remove 8 outer leaves; reserve. Chop enough remaining cabbage to equal 4 cups. In large nonstick skillet, heat 2 Tbs. oil over medium heat. Add 1 cup of chopped onion, 2 carrots (chopped), 2 cloves garlic (finely choped), 1/4 tsp. salt and chopped cabbage. Cook, stirring, until just tender, 15 minutes. Remove from heat. Stir in 3 Tbs. White vinegar and 2 tsp. Splenda; cool. Meanwhile , combine 2 cups of cooked brown rice, 8 oz.. ground turkey, 1/2 cup tomato sauce, 1 egg, 1/2 tsp, salt and 1/4 tsp. pepper. Stir in chopped cabbage mixture. Pur 1/2 cup tomato saucein bottom of 2 1/2 qt. baking dish. Flatten whole cabbage leaves. Place 1/2 cup stuffing mixture in center of each leaf, fold in sides and rull up; place seam side down in dish. Top with remaining tomato sauce; cover. Bake 1 hour, uncovering during last 10 minutes.

Serving Size: makes 8 rolls

Number of Servings: 8

Recipe submitted by SparkPeople user FROGGY1972.