Yields Makes 4 servings

How to Make It

Step 1
1

In a 2 1/2- to 3-inch-deep 12-inch frying pan or 5- to 6-quart pan, bring about 1 inch of water to a boil over high heat.

Step 2
2

Cut out and discard cabbage core. Carefully separate leaves from head, keeping them whole.

Step 3
3

Add cabbage to pan, cover, and cook until leaves are wilted, 3 to 4 minutes. Drain water from pan and fill with cold water. Drain again.

Step 4
4

Cut thickest parts of tough stems from the 8 largest leaves; set leaves aside. Finely chop stems and remaining leaves.

Step 5
5

In pan, mix chopped cabbage with sauerkraut and paprika; spread flat.

Step 6
6

In a bowl, mix ground turkey, onion, egg white, rice, parsley, bread crumbs, 3 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Step 7
7

Mound 1/8 of the meat mixture at stem end of cupped side of each reserved cabbage leaf. Form the meat into a horizontal log 2 1/2 to 3 inches long, fold leaf sides over meat, then roll from stem end to enclose. Set rolls, seams down, on sauerkraut mixture in pan.

Step 8
8

Mix tomato juice and broth. Pour over cabbage rolls. Cover pan and bring to a boil over high heat. Reduce heat to medium-low and simmer until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes.

Step 9
9

Spoon stuffed cabbage rolls and sauerkraut mixture into shallow rimmed bowls. Add sour cream, salt, and pepper to taste.

Ingredients

 1 head savoy cabbage (about 1 1/4 lb.)
 1 jar (16 oz.) sauerkraut, rinsed, drained, and squeezed dry
 1/2 teaspoon paprika
 1 pound ground lean turkey
 3/4 cup finely chopped onion
 1 large egg white
 3/4 cup dried precooked white rice
 1/4 cup chopped parsley
 1/4 cup fine dried bread crumbs
  About 1/2 teaspoon salt
  About 1/4 teaspoon pepper
 1 cup tomato juice
 1 cup fat-skimmed beef broth
  Nonfat or low-fat sour cream

Directions

Step 1
1

In a 2 1/2- to 3-inch-deep 12-inch frying pan or 5- to 6-quart pan, bring about 1 inch of water to a boil over high heat.

Step 2
2

Cut out and discard cabbage core. Carefully separate leaves from head, keeping them whole.

Step 3
3

Add cabbage to pan, cover, and cook until leaves are wilted, 3 to 4 minutes. Drain water from pan and fill with cold water. Drain again.

Step 4
4

Cut thickest parts of tough stems from the 8 largest leaves; set leaves aside. Finely chop stems and remaining leaves.

Step 5
5

In pan, mix chopped cabbage with sauerkraut and paprika; spread flat.

Step 6
6

In a bowl, mix ground turkey, onion, egg white, rice, parsley, bread crumbs, 3 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Step 7
7

Mound 1/8 of the meat mixture at stem end of cupped side of each reserved cabbage leaf. Form the meat into a horizontal log 2 1/2 to 3 inches long, fold leaf sides over meat, then roll from stem end to enclose. Set rolls, seams down, on sauerkraut mixture in pan.

Step 8
8

Mix tomato juice and broth. Pour over cabbage rolls. Cover pan and bring to a boil over high heat. Reduce heat to medium-low and simmer until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes.

Step 9
9

Spoon stuffed cabbage rolls and sauerkraut mixture into shallow rimmed bowls. Add sour cream, salt, and pepper to taste.

Turkey Cabbage Rolls