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1
Preheat oven to 400 F.
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2
Cook your rice in a rice cooker or in a pot, according to package instructions.
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3
Whatever makes you happy in life.
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4
Separate nine leaves from the outside of the head of cabbage, and using a rolling pin, roll out the stem so that it becomes pliable and easy to roll.
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5
Heat the oil in a medium skillet over medium high.
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6
Add the onions and saute until soft, 4 minutes.
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7
Add the garlic and saute another minute.
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8
Add the turkey and cook, breaking up with a wooden spoon, until cooked through, 6 minutes.
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9
Add the cinnamon, nutmeg and paprika.
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10
Toss to combine.
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11
Add the parsley and dried cranberries, along with the cooked brown rice.
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12
Toss to combine and cook another couple of minutes.
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13
Season generously with salt and pepper, to taste.
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14
Spoon the turkey filling into each cabbage cup, and roll it up.
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15
Place the rolls in a baking dish, seam side down.
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16
Repeat 8 more times with the remaining cabbage leaves.
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17
Pour yourself a glass of wine because that was pretty exhausting.
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18
Pour 1/4 cup water over the rolls, cover the dish with foil and bake for 30 minutes.
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19
In the meantime, pulse the tomatoes in a food processor until you have a puree.
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20
Pour into a small saucepan and simmer on low while the cabbage rolls cook.
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21
Add the milk at the end, if ya want, along with a pinch of salt and pepper.
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22
Serve stuffed cabbage rolls with a drizzle of the tomato sauce!
