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1
Place cored cabbage head in an extra-large pot and cover with water.
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2
Bring the water to a boil on the stove.
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3
Once boiling, cover and cook for 5 to 7 minutes, rotating the cabbage occasionally with tongs or a large heat-resistant spoon, until the leaves soften, loosen, and begin to fall off the head.
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4
Remove the pot from heat.
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5
Carefully remove the cabbage head and leaves from the pot, drain it, and let it cool.
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6
Meanwhile, prepare the sauce and filling.
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7
To make the filling: Combine onion, garlic, turkey, ketchup, tomato paste, and sugar in a large bowl.
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8
Knead with your hands until the mixture is evenly combined.
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9
Set aside.
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10
To make the sauce: Combine cranberry sauce, jam or preserves, marinara sauce, and salt in a large glass measuring cup, and stir with a whisk or fork until smooth.
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11
Set aside.
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12
Once the cabbage is cool enough to handle, gently remove 14 large leaves.
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13
(Refrigerate the rest for another use.)
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14
Prepare the (empty) extra-large pot used to boil the cabbage by spraying it lightly with nonstick spray.
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15
Lay one cabbage leaf on a dry surface and spoon 2 heaping tablespoons of filling into the center of it.
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16
Spread filling out slightly and roll the cabbage up around the filling like a burrito, folding the sides in first and then rolling it up from the bottom.
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17
Place it seam-side down in the pot.
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18
Repeat with remaining 13 leaves and remaining filling, gently stacking the rolls in the pot, if needed.
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19
Pour the sauce over the cabbage rolls, covering as much of the exposed cabbage as possible.
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20
Cover the pot and set the stove temperature to low heat.
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21
Cook for about 1 hour, until the filling is cooked through.
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22
Gently remove the cabbage rolls and serve topped with the sauce.
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23
Garnish with scallions, if you like!
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24
PER SERVING (1/7th of recipe, 2 cabbage rolls with sauce): 260 calories, 6.5g fat, 629mg sodium, 32.5g carbs, 3g fiber, 24g sugars, 18g protein
