Turkey Stuffed Cabbage Rolls

Start by bringing 1 cup of water and rice to a boil in a pot. Reduce the heat to low, cover, and let it simmer for 20 minutes.

Preheat your oven to 350°F (175°C). Grease a 9x13 inch casserole dish with butter.

In a large pot, bring water to a boil. Lower the heat and carefully place the cabbage leaves into the water. Let them simmer for 4-5 minutes, until softened. Drain the leaves and set them aside.

Heat some oil in a skillet over medium heat. Cook the ground turkey and onion until the turkey is browned and the onion is soft. Transfer the turkey and onion mixture to a bowl, let it cool slightly, then mix in the cooked rice, egg, and 1 can of tomato sauce. Season with salt and pepper to taste.

In a separate bowl, combine the second can of tomato sauce, tomato paste, water, brown sugar, lemon juice, and Worcestershire sauce.

Place the sliced carrots evenly on the bottom of the casserole dish. Lay the cabbage leaves flat and spoon about 2 tablespoons of the turkey mixture into the center of each leaf. Fold the edges over the filling, then roll the leaves into tight logs. Place the rolls seam side down in the dish over the carrots. Pour the prepared sauce evenly over the cabbage rolls.

Cover the dish with foil and bake for 1 hour. In the last 10 minutes, remove the cover and allow the rolls to cook uncovered. Let the dish sit for 5 minutes before serving.