Stuffed Cabbage With Sauerkraut

• 1 1/4 tsp. salt
• 1 large head green cabbage
• 1 large egg white
• 1 lb. ground turkey
• 1 c. cooked rice
• 1 onion, finely chopped
• 1 (46 oz.) can tomato juice
• dash of black pepper
• 2 lb. sauerkraut, rinsed and drained
• 3 Tbsp. brown sugar
• 2 Tbsp. chopped fresh parsley

1. In a saucepan bring water to a boil and add 1/4 teaspoon salt. Place cored, cleaned cabbage in water and cover, boiling gently until leaves are pliable, about 20 minutes.
2. Drain cabbage. Refresh under cold water and set aside.
3. In large bowl beat egg white with fork.
4. Add ground turkey, cooked rice, onions, 1/2 cup tomato juice, salt and pepper and mix with wooden spoon.
5. Preheat oven to 325u0b0.
6. Carefully peel off 12 to 16 large cabbage leaves. Pat dry and trim away any thick rib or tough ends.
7. Place 3 tablespoons of meat filling in center of each leaf.
8. Fold sides over the filling and roll to encase filling.
9. Spread half the sauerkraut in a 3 to 4-quart roasting pan.
10. Arrange stuffed cabbage leaves in a single layer on top.
11. Top with remaining sauerkraut and sprinkle with brown sugar.
12. Pour remaining tomato juice over the pan of rolls.
13. Cover pan and transfer to oven and bake 1 1/2 hours or until cabbage is very tender.

salt, head green cabbage, egg white, ground turkey, rice, onion, tomato juice, black pepper, sauerkraut, brown sugar, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550454 (may not work)