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1
Preheat oven to 375 degrees.
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2
Remove whole leaves from cabbage to yield 20 large leaves and plunge into boiling water.
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3
Cook until soft enough to fold, about 4 to 5 minutes.
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4
Drain and rinse with cool water and lay out on clean kitchen towel to continue cooling.
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5
Meanwhile, in a large mixing bowl, place ground turkey, 1/2 cup bread crumbs, 1/4 cup parsley, red onion, sage, salt, pepper and eggs and mix well with hands.
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6
Lay out cabbage leaves on cutting board on counter and place a medium handful of turkey mixture in lower center of each leaf.
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7
Fold lateral sides inward and roll from base to form a closed pocket out of each stuffed leaf.
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8
In an oven-proof casserole, large enough to just hold all cabbage rolls, place half the tomato sauce and all the white wine.
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9
Lay cabbage rolls on top of sauce until covered with one layer.
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10
Spoon remaining sauce over and bake 1 hour.
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11
Remove and sprinkle with remaining bread crumbs and parsley.
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12
Serve immediately.
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13
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
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14
Add the thyme and carrot and cook 5 minutes more.
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15
Add the tomatoes.
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16
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
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17
Season with salt to taste.
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18
Serve immediately, or set aside for further use.
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19
The sauce may be refrigerated for up to one week or frozen for up to 6 months.
