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1
In a saucepan bring water to a boil and add 1/4 teaspoon salt. Place cored, cleaned cabbage in water and cover, boiling gently until leaves are pliable, about 20 minutes.
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2
Drain cabbage. Refresh under cold water and set aside.
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3
In large bowl beat egg white with fork.
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4
Add ground turkey, cooked rice, onions, 1/2 cup tomato juice, salt and pepper and mix with wooden spoon.
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5
Preheat oven to 325u00b0.
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6
Carefully peel off 12 to 16 large cabbage leaves. Pat dry and trim away any thick rib or tough ends.
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7
Place 3 tablespoons of meat filling in center of each leaf.
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8
Fold sides over the filling and roll to encase filling.
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9
Spread half the sauerkraut in a 3 to 4-quart roasting pan.
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10
Arrange stuffed cabbage leaves in a single layer on top.
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11
Top with remaining sauerkraut and sprinkle with brown sugar.
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12
Pour remaining tomato juice over the pan of rolls.
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13
Cover pan and transfer to oven and bake 1 1/2 hours or until cabbage is very tender.
