-
1
Preheat the oven to 375 degrees F.
-
2
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
-
3
Remove whole leaves from the cabbage to yield 14 large leaves and plunge into the boiling water.
-
4
Cook until soft enough to fold, about 4 to 5 minutes.
-
5
Drain and rinse with cool water and lay out on clean kitchen towels to continue cooling.
-
6
Meanwhile, in a large mixing bowl, place the ground turkey, 1/2 cup bread crumbs, 1/2 cup parsley, red onion, sage, salt and pepper and eggs and mix well with hands.
-
7
Lay out the cabbage leaves on a cutting board and place a medium-sized handful of the turkey mixture in the lower center of each leaf.
-
8
Fold the lateral sides inward and roll from the base to form a closed pocket out of each stuffed leaf.
-
9
In an ovenproof casserole large enough to hold all the cabbage rolls, place half the tomato sauce and all the wine.
-
10
Lay the cabbage rolls atop the sauce.
-
11
Spoon the remaining sauce over and bake 1 hour.
-
12
Remove and sprinkle with the remaining 1/2-cup bread crumbs, 1/4 cup parsley and chopped mint.
-
13
Serve immediately.
-
14
In a 3-quart saucepan, heat the olive oil over medium heat.
-
15
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
-
16
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
-
17
Add the tomatoes and juice and bring to a boil, stirring often.
-
18
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
-
19
Season with salt and serve.
-
20
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
