Stuffed Cabbage Rolls A La Aunt Angela

• 1 large green cabbage
• 1 pound ground turkey
• 3/4 cup raw white long grain rice
• 1 stick butter
• 1 bunch Italian parsley
• 1 yellow onion
• 1 egg
• 4 cloves garlic
• 2 tsp salt
• 1 tsp Worcestershire sauce
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 quart vegetable stock
• 1 cup water
• 1 can crushed tomatoes (28oz)

1. In a medium mixing bowl add the pound of ground turkey, rice, egg, parsley, garlic, salt, pepper, spices, butter, and Worcestershire sauce, then stir until thoroughly mixed. Cover with plastic wrap, press down evenly then place in fridge.
2. Cut the core of the cabbage out and place into a half-filled pot of simmering water. Individually remove the leaves about every 45-60 seconds.
3. Using a spatula, cut the meat evenly into the number of leaves you have. Put one portion of meat per leaf and loosely wrap in the leaf allowing room for the rice to expand.
4. Layer bottom of baking dish with remaining cabbage pieces, onion, salt, pepper, and chopped tomatoes. Lay cabbage rolls on top, then add the vegetable stock and water.
5. Cover and bake for 1 hour at 350 degrees F., then check after an hour and add more water if they seem too dry.

green cabbage, ground turkey, rice, butter, italian parsley, yellow onion, egg, garlic, salt, worcestershire sauce, black pepper, cayenne pepper, vegetable stock, water, tomatoes

Taken from www.epicurious.com/recipes/member/views/stuffed-cabbage-rolls-a-la-aunt-angela-52563931 (may not work)