Turkey, Bacon and Swiss Stuffed Cabbage Rolls
in Tomato Sauce
By The Gourmet Farm Girl

Preheat oven to 350 degrees

For the Rolls:

1 large head cabbage
1 pound ground turkey
3 green onions chopped
½ teaspoon garlic powder
½ teaspoons dried thyme
Splash of white wine
2 tablespoons fresh flat leaf parsley (chopped)
3 strips smoked bacon (fried ahead and chopped)
1 large egg
½ cup Panko bread crumbs
1 cup Baby Swiss cheese (shredded or cut into very small chunks)
plus extra for topping rolls once baked
1 teaspoon salt
½ teaspoon black pepper

For the Sauce:

1 six oz can tomato paste
1 quart tomato juice
2 tablespoons sugar
1 teaspoon salt
2 garlic cloves minced
3 green onions chopped
2-3 tablespoon extra virgin olive oil
Splash of red wine
Pepper to taste

Place the head of cabbage in a large stock pot of boiling water; boil for 3-4 minutes till the outer leaves are tender; remove and let cool; once cool, peel the outer leaves off of the head. Cut the lower center vein from the leaves to make it easier to roll. Remove enough leaves to make 8 rolls.


In a deep skillet heat the olive oil over medium heat; sauté the green onions and garlic till fragrant and tender; 2-3 minutes; stir in the tomato juice, tomato paste, salt, sugar and wine; reduce heat to simmer; cover and cook for 15-20 minutes stirring often; add pepper according to taste.
While sauce simmers; mix the turkey with all of the ingredients for the rolls; place ½ cup of meat mixture on top of cabbage leaves; tuck the outer edges as you roll.
Spray with cooking oil a 9×9 inch glass baking dish; pour all but 2 cups of sauce on the bottom of baking dish; lay cabbage rolls seam side down on top of sauce; pour remaining sauce over the top and bake for 50-60 minutes till meat is cooked through; remove from oven and top with extra Swiss Cheese; garnish with fresh parsley sprigs and Serve with Rice

Serves 4/ two rolls each