Ingredients
1 medium head cabbage1 can (16 ounces) sauerkraut, divided3 bacon strips, diced1 cup finely chopped onion2 garlic cloves, minced1/4 cup all-purpose flour1 tablespoon Hungarian paprika1/4 teaspoon cayenne pepper1 can (16 ounces) crushed tomatoes2 cups beef broth1/2 cup long grain rice, cooked1 pound ground turkey2 tablespoons chopped fresh parsley1 teaspoon salt1/2 teaspoon pepper1 large egg, beaten
Preparation
Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; reserve the balance to use as the recipe directs. Spoon half of the sauerkraut into a Dutch oven; set aside.
In a heavy saucepan, fry bacon until crisp. Remove to paper towels. In drippings, saute onion and garlic until tender. Remove half to a bowl to cool. To remaining onion mixture, add flour, paprika and cayenne pepper. Cook and stir for 1 to 2 minutes. Stir in tomatoes and broth; bring to a boil. Remove from the heat and set aside. To cooled onion mixture, add rice, turkey, parsley, salt, pepper, egg and bacon; mix well.
Place 3-4 tablespoons mixture on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Cover with remaining sauerkraut. Chop remaining cabbage leaves; place over sauerkraut. Pour tomato mixture over all, adding water to cover if necessary. Cover and bake at 325° for about 2 hours.
