My Turkey Cabbage Rolls

Ground Turkey - 97% fat free extra lean white turkey, 1 lb
Marinara Sauce, 15 oz Jar
Tomato Sauce, 15 oz can
Cabbage, fresh, 1 head, large (about 7" dia)
White Rice, long grain, .25 cup
Egg, fresh, whole, raw, 1 large
Swanson Chicken Broth 99% Fat Free, .25 cup
Sweet yellow onion, raw (2 medium onion)
fresh carrots, 2 cups
Garlic Paste, 2.5 tsp
Honey, .25 cup
Apple Cider Vinegar, .25 cup
Worcestershire Sauce, .25 cup

This is definitely a weekend meal. This is NOT something you can whip up in the morning before work. If I would want this during the week, I would probably make the rolls ahead at night, refrigerate it, and then set up the crockpot before going to work.

Boil head of cabbage for at least 30 min (someone also suggested just freezing the cabbage and thawing it out. The point is you want it soft and able to create those rolls)
While the cabbage is boiling:
I used my mini food processor/chopper to chop the carrots and onions –and to mix the stuffing liquid really.
Mix turkey, onions, rice, carrots, egg, broth, salt and pepper, and garlic in a large bowl.
Once cabbage is boiled and soft, take the larger outer leaves for the rolls. The tighter center just cut in to quarters and use to line the crockpot.
Make your rolls and lay them into the crockpot seam side down.
Mix marinara, tomato sauce, honey, apple cider vinegar, and Worcestershire sauce.
Pour over rolls.
Cover and cook on low for 8 hours.

Serving Size: makes 15 rolls

Number of Servings: 15

Recipe submitted by SparkPeople user JAYBEEZE.