PREPARATION:

Method

1. Preheat the oven to 350 degrees F. In a large saucepan, parboil rice for 10 minutes. Drain and set aside. Core cabbage and bring water to a boil in a large stockpot. Add the cabbage, cover the pan, and cook until cabbage is softened, about 5 minutes. Keep removing leaves as they peel off easily. Chop the leaves that are too small or torn and layer in the bottom of the baking pan.
2. Blend raw ground turkey, the onions, garlic, salt, pepper, allspice, savory, marjoram and
3. parboiled rice. Mix well, adding enough water to make mixture sticky. Using a small ice
4. cream scoop, scoop the turkey mixture into cabbage leaf at the stem end. Roll as you
5. would an egg roll, pulling in both sides and rolling up. Place in baking pan. Continue
6. until all of the turkey and cabbage has been used.
7. Mix tomato sauce with vinegar and sugar. Spoon tomato sauce over the cabbage. Cover the pan with foil and bake covered for 1 1/2 to 2 hours.

   Editor's Note: Look for sustainable turkey—try at your local farmers market.

8. Learn more about sustainable food choices with our Eat Green Guide.

9. This recipe was featured in the Cabbages Ahead Episode of Emeril Green.