Roasted Cabbage Rolls

• Cabbage rolls:
• 1 (3-pound) head cabbage
• 2 tablespoons water
• Cooking spray
• 1 onion, slivered
• 1 cup water
• 1/3 cup uncooked long-grain rice
• 1 cup diced Granny Smith apple
• 2/3 cup chopped green onions
• 1/2 cup 2% reduced-fat milk
• 1 1/4 teaspoons garlic salt
• 3/4 teaspoon dried rubbed sage
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 large egg
• 1 pound ground turkey
• 1/4 cup water
• Basting glaze:
• 4 bacon slices, chopped
• 1/3 cup dark corn syrup
• 3 tablespoons tomato paste
• 1 1/2 tablespoons water
• 3/4 teaspoon salt

1. To prepare cabbage rolls, core cabbage using a serrated knife. Place cabbage in an 8-inch square baking dish or 2-quart casserole; add 2 tablespoons water. Loosely cover with heavy-duty plastic wrap. Microwave at high 9 minutes, rotating baking dish a half-turn after 5 minutes. Cover dish and let stand 15 minutes. Discard any tough dark green leaves. Remove 8 light-colored cabbage leaves. Cut off raised portion of the main vein of each leaf, and set leaves aside. Finely chop enough remaining cabbage to measure 1/2 cup, and set aside. Coarsely chop enough remaining cabbage to measure 2 cups; arrange in bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with slivered onion.
2. Bring 1 cup water to a boil in a small saucepan. Add rice; reduce heat to medium-low, and cook 8 minutes. Drain well.
3. Preheat oven to 350u0b0.
4. Combine 1/2 cup finely chopped cabbage, rice, apple, and the next 7 ingredients (apple through egg). Crumble turkey over mixture; stir just until blended. Place about 1/2 cup turkey mixture in center of each cabbage leaf. Fold in edges of leaves, and roll up; place cabbage rolls on top of coarsely chopped cabbage. Cut several 1/4-inch-deep slits across top of each roll. Pour 1/4 cup water over rolls. Cover with foil, and bake at 350u0b0 for 30 minutes.
5. To prepare basting glaze, cook the bacon in a small saucepan over medium heat for 3 minutes or until lightly browned. Remove from heat. Remove bacon from pan; discard bacon drippings. Return bacon to pan; stir in corn syrup and remaining ingredients. Uncover cabbage rolls; spoon one-third basting glaze over cabbage rolls. Bake, uncovered, 1 hour, basting with basting glaze every 20 minutes. Spoon about 1/4 cup remaining cabbage on each of 8 plates; top each with 1 cabbage roll.

cabbage, head cabbage, water, cooking spray, onion, water, longgrain rice, apple, green onions, milk, garlic salt, sage, ground nutmeg, black pepper, egg, ground turkey, water, basting glaze, bacon, corn syrup, tomato paste, water, salt

Taken from www.myrecipes.com/recipe/roasted-cabbage-rolls (may not work)