Our Grandma’s Stuffed Cabbage Rolls

Servings: 6 to 8 (about 12 to 14 3-inch rolls)
Preparation Time: 90 minutes plus 2 hours to simmer

1 whole cabbage
2 tablespoons olive oil
2 large yellow onions, diced into ½-inch squares (about 2 cups)
4 medium garlic cloves, minced (about 2 teaspoons)
2 pounds ground turkey
Salt and freshly ground pepper
2 cups cooked white rice
1 cup raisins
¼ cup ketchup
1 tablespoon dried minced onions
1 teaspoon hot paprika

1 tablespoon olive oil
1 medium white onion, diced (about 2/3 cup)
2 tablespoons hot paprika
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
1 cup chicken broth
2 tablespoons brown sugar
2 tablespoons Balsamic vinegar
1 tablespoon chopped fresh sage

Heat a large pot of water to boiling over high heat. Cut the stem and the core from the cabbage. Plunge the cabbage into the water. This will loosen some of the outer leaves. Cook the leaves in the boiling water for 2 minutes. Gently remove the loosened leaves. Plunge them into a bowl of ice water to stop the cooking process. Pat the leaves dry. Continue until all of the large leaves have been blanched.

Heat 2 tablespoons olive oil in a skillet over medium high heat. Cook the yellow onions until soft and just beginning to turn brown, about 5 to 6 minutes. Add the garlic to the pan and cook for 2 minutes more.

Add the ground turkey to the pan. Cook, breaking up the turkey with a spatula, until browned, about 8 to 10 minutes. Season with salt and pepper.

Transfer the turkey mixture to a large bowl. Add the cooked rice, raisins and ketchup. Season with salt, pepper, dried minced onion and 1 teaspoon paprika.

Place 1/3 cup turkey mixture on the bottom stem portion of a cabbage leaf, leaving about a 1-inch border. Wrap the leaf, from the stem border, over the filling. Fold in the sides. Continue wrapping until all of the leaves and filling have been used.

Prepare the sauce by heating the remaining 1 tablespoon olive oil in a sauce pot over medium high heat. Cook the white onion until soft. Add the remaining 2 tablespoons paprika and tomato paste. Cook for 2 to 3 minutes. Add the diced tomatoes, chicken broth, brown sugar, Balsamic vinegar and sage. Simmer for 5 to 10 minutes. Season with salt and pepper.

Place the stuffed cabbage in a single layer into a large, deep pot or Dutch oven. Cover the cabbage with the sauce. Cover the pot and simmer for 1 to 2 hours. Serve the cabbage with the sauce drizzled over the top.