Make sauce by combining tomatoes, brown sugar, vinegar, salt, thyme and mustard.
In a large frying pan sauté turkey, onion and carrot in batches with olive oil until lightly browned. Season with salt and pepper, add rice and one cup of sauce.
Add sliced onions and bay leaf to the remaining sauce.
Bring a large pot of water to a boil.
Cut about 1 inch off the bottom of the cabbage and remove discoloured outer leaves. Place cabbage head in boiling water for about 2 minutes and then remove outer leaves that are pliable and set aside. Return the cabbage to the water and repeat the process until you have about 18 good leaves. Dry leaves with towel and cut thick centre ribs off where needed.
Grease a casserole or roasting pan with oil. Place about 3 tablespoons of filling inside each leaf, fold the sides and roll them into cylinders and place them into the pan.
Cover the rolls with sauce and then cover the pan with foil.
Bake for 1.5 hours.
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