1 large head cabbage (about 1 pound), rinse and remove the core

1 pound ground turkey
1/2 cup raw rice, partially boiled*
1/2 small onion, grated, about 3 tablespoons
1 egg
1/8 teaspoon garlic powder
black pepper to taste

Stand cabbage up on core end and cook it in 2-inches of boiling water for 10 to 12 minutes or until softened. Remove from pan and refresh under cold water. Carefully remove the outer leaves. When the leaves are too small to roll, chop them finely and place them in a Dutch oven casserole.

Mix together the remaining ingredients until nicely blended. Place about 2 tablespoons meat mixture on the bottom of the cabbage leaf. Tuck in the sides and roll it. Place rolls on top of minced cabbage in Dutch oven and pour Sweet & Sour Tomato Sauce over all. Cover pan and simmer for 1 hour. Serve with Pink Rice with Chives. Yields about 12 to 16 cabbage rolls and generously serves 6 to 8.

Sweet & Sour Tomato Sauce:
1 can (1 pound) stewed tomatoes, chopped. Do not drain.
1 can (8 ounces) tomato sauce
3/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon sugar
black pepper to taste

Stir together all the ingredients until blended.

*To partially boil rice:
Stir 1/2 cup rice in 1-quart rapidly boiling water, lower heat to medium, simmer for 5 minutes and drain.

Note: Any leftover meat filling can be shaped into balls and cooked with the rolls.

(About 200 calories per serving-serving 8)
(About 265 calories per serving-serving 6)

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