Source: dLife

Slow cooked cabbage leaves stuffed with a hearty ground turkey and rice filling.

Servings

Cabbage Rolls
12 fresh cabbage leaves
1.25 lb ground turkey, 99% fat free, raw (breast meat)
1 eggs
1 yellow onion , minced
1 large garlic cloves , minced
1 large apples , peeled, cored, and minced (Granny Smith)
0.75 cup cooked long grain brown rice
1 tbsp dried dill weed
2 tbsp chopped parsley (flat leaf)
0.5 tsp salt (optional)
1 pinch black pepper (to taste)
4 cup tap water

Sauce
1 tbsp olive oil
2 yellow onion , halved and thinly sliced
28 oz canned unsalted diced tomatoes , undrained
3 tbsp fresh lemon juice
1 tbsp paprika
1 tsp Sauce, worcestershire, low sodium

Cabbage Rolls
1 In large saucepan, bring 4 cups water to boil. Blanch cabbage leaves in boiling water for 3 minutes. Drain and refresh under running cold water. Drain again on paper towels and set aside.
2 In large bowl, mix turkey, egg, onion, garlic, apple, cooked rice, dill weed, parsley, salt (if using), and pepper.
3 Place cabbage leaves on work surface. Place 1/4 cup filling at the bottom of each cabbage leaf, dividing filling equally between cabbage leaves.
4 Roll cabbage leaves, folding in bottom and sides to enclose the filling. Set filled leaves aside.
5 Place half of sauce in bottom of a 4 quart slow cooker.
6 Arrange filled cabbage leaves, seam side down, on top of the sauce, making as many layers as necessary. Spoon the remaining sauce over the cabbage rolls. Do not stir.
7 Cover and cook on low heat setting for 7 to 9 hours, or on high heat setting for 3-1/2 to 4-1/2 hours.
8 To serve, transfer cabbage rolls to a large serving platter and top with sauce. Serve at once.
Sauce
1 In large skillet, heat oil over medium. Add onion and garlic; sauté until onions are limp, about 4 minutes.
2 Add onions, tomatoes, lemon juice, paprika and Worchestershire sauce. Mix well and cook, uncovered, for another 5 minutes, stirring occasionally.