Turkey Cabbage Rolls
|Ground turkey||1 Pound|
|Cooked rice||1 1⁄4 Cup (20 tbs)|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Applesauce||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Chopped dates||2 Tablespoon|
|Curry powder||1 Teaspoon (Preferably Madras)|
|Chicken stock||1 Cup (16 tbs)|
Bring a large pot of water to a boil.
Add the head of cabbage and boil until the leaves separate easily, about 20 to 30 minutes.
Separate 12 leaves from the cabbage.
Remove the hard center vein, part way up the leaf.
Combine the turkey, rice, onions, applesauce, eggs, dates, and curry.
Divide the filling among the 12 cabbage leaves and roll up each leaf from the bottom.
Place the cabbage rolls seam side down in a single layer in a shallow baking dish coated with no-stick spray.
Pour the stock over the rolls and cover the dish with foil.
Bake at 325° for 1 1/4 hours or until the cabbage rolls are quite tender.