Yield: 6 servings.

1 medium head cabbage (3 pounds)
1 pound ground turkey breast
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

Remove core from cabbage. In a large kettle or Dutch oven, cook cabbage in boiling water for 2-3 minutes. Remove outer leaves when softened; return to boiling water as necessary to obtain 12 leaves. Drain; remove the thick center vein from leaves. In a bowl, combine turkey, 1/2 cup tomato sauce, onion, rice, parsley, dill and cayenne pepper; mix well. Place about 1/4 cup meat mixture on each cabbage leaf. Fold in sides; starting at the unfolded edge, roll up to completely enclose filling. Slice the remaining cabbage; place in a large kettle or Dutch oven. Arrange the cabbage rolls, seam side down, over cabbage. Combine tomatoes, sugar and remaining tomato sauce; pour over cabbage rolls. Cover and hake at 350° for 1-1/2 hours.