Turkey and Rice Cabbage Rolls

Heat the oven to 375°F. Wash your hands and clean the work surface. Remove damaged outer cabbage leaves, rinse the cabbage under running water, and pat dry. Rinse and dry the onion before peeling and dicing it. Peel and mince the garlic. Carefully cut out the cabbage core, leaving the head intact.

Put the rice and 1 cup of the measured water in the small saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed and the rice is tender. Remove from the heat, leave covered for 5 minutes, then fluff and spread on a large plate to cool until no longer hot. This makes approximately 1 1/2 cups cooked rice; use the entire amount.

Meanwhile, bring 16 cups of the measured water to a boil in the stockpot. Carefully lower in the cabbage, core-side down. Simmer for 3–5 minutes, then turn it with tongs and gently loosen the outer leaves. Remove leaves individually as they become flexible, returning any stiff leaves to the water for another 1–2 minutes. Continue until you have 12 large, pliable leaves. Drain and cool them in the colander. Reserve the remaining cabbage for another use.

Heat the olive oil in the skillet over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened. Add the garlic and paprika and cook for 30 seconds. Transfer to the mixing bowl and let cool until no longer hot.

Add the cooled rice, raw ground turkey, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon oregano to the onion mixture. Mix gently until evenly combined; do not compact the filling.

In the now-empty skillet, stir together the tomato sauce, remaining 1/2 cup water, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon oregano. Spread 1 cup of this sauce mixture over the bottom of the baking dish.