Stuffed Cabbage Rolls

Ingredients

For the Sauce

• 3 tablespoons Olive Oil
• 1 ½ cup Chopped Onion (2 onions)
• 2 Cans (15 oz) Crushed Tomatoes and their juice
• ¾  cup chicken broth
• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• ½ cup raisins
• 1 ½ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 1 large head green cabbage

For the filing

• 2 lbs ground turkey
• 3 eggs
• ½ cup finely chopped yellow onion
• ½ cup instant rolled oats
• ½ cup cooked brown rice
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 1 ½ teaspoon salt

Directions

1. For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, chicken broth, apple cider vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
2. Meanwhile, bring a large pot of water to a boil.
3. Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as its flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
4. For the filling, in a large bowl, combine the ground turkey, eggs, onion, oats, rice, garlic powder, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
5. Preheat the oven to 350 degrees F.
6. To assemble, place 1 cup of the sauce in the bottom of a large rectangle baking dish. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place the cabbage rolls seam sides down, over the sauce. Pour the remaining sauce over the cabbage rolls. Bake for one hour or until the internal temperature reaches 165 F,. Serve hot.