Hearty Stuffed Cabbage Rolls with Turkey

Ingredients

• 8 large Savoy cabbage leaves
• 2 tsp canola oil
• 225 g (½ lb) shiitake mushrooms, stems removed, caps thinly sliced
• 1 large onion, finely chopped
• 340 g (¾ lb) lean ground turkey breast
• 170 g (1 cup) quick-cooking whole-grain brown rice, uncooked
• 2 large egg whites
• ¼ tsp salt
• 480 ml (2 cups) reduced-sodium marinara sauce
• 240 ml (1 cup) water
• 2 tsp white vinegar
• Nonstick spray

Method

1. Bring a large pot of water to a boil. Add the cabbage leaves, return to a boil and cook until pliable, about 8 minutes. Drain, rinse under cold water and trim away the thick rib at the base of each leaf.
2. Heat the oven to 180°C (350°F) and spray a 23 × 33 cm (9 × 13 in) baking dish.
3. Heat the oil in a large nonstick skillet over medium-high heat. Cook the mushrooms and onion, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and mix in the turkey, rice, egg whites and salt.
4. Place one-eighth of the filling in the center of a leaf, fold in the sides and roll up. Repeat with the rest.
5. Spread about 120 ml (½ cup) marinara over the bottom of the dish and lay the rolls in it, seam side down. Stir the remaining marinara with the water and vinegar and pour it over the rolls.
6. Cover and bake for about 1½ hours, until the cabbage is very tender and the sauce is bubbling.