Stuffed cabbage rolls

Makes 16

Serve these on buttered egg noodles, with the sweet and sour sauce spooned on top.

FILLING

2	small heads Savoy cabbage
2	pounds ground turkey
1/2	cup raw white rice
1	onion, finely chopped
1	egg, lightly beaten
2	teaspoons kosher salt
1	teaspoon pepper
2	cans (16 ounces each) tomato sauce

1. Bring a large pot of water to boil. Core the cabbages and place one head in the boiling water, cored side down. Simmer for 5 minutes. Remove the head from the water and repeat with the other head. Carefully pull the largest cabbage leaves from the heads. Some may have already come loose. You will need 16 total. Submerge the heads again, if necessary, so you have enough leaves. Trim away the tough stem from the bottom of each leaf; set aside.

2. In a mixing bowl, combine the ground turkey, rice, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Mix well until thoroughly combined; set aside.

SAUCE

1	can (28 ounces) diced tomatoes
1/4	cup brown sugar
1	tablespoon cider or distilled white vinegar
2	tablespoons lemon juice
3/4	cup raisins
1 1/2	inch piece fresh ginger, peeled and thickly sliced
2	tablespoons grape jelly

1. In a large Dutch oven, combine the remaining 1 1/2 cans of tomato sauce (from the filling), diced tomatoes, sugar, vinegar, and lemon juice. Bring to a boil and lower the heat. Add the raisins, ginger , and grape jelly. Taste for seasoning and add more brown sugar or lemon juice, if you like. Keep the sauce simmering over very low heat.

2. Lay a cabbage leaf veiny side up on a cutting board. Shape 1/4 cup of the turkey mixture into a thick oval cylinder. Lay it on the lower portion of the leaf, near the cored end. Bring the core side up over the cylinder. Fold the sides of the leaves over the turkey. Roll the cylinder forward and secure with a toothpick.

3. Repeat with remaining leaves and filling. Carefully lay the stuffed cabbage rolls seams side down in the sauce, packed tightly next to each other. Lower the heat and cover the pan. Simmer over low heat for 2 1/2 hours. Halfway through cooking, turn the rolls and spoon sauce over them.

4. To serve: Arrange 2 rolls, seams down (without toothpicks), over noodles, and spoon the sauce on top. Adapted from Bess Greenberg