1

Remove 8 outer leaves from cabbage and place leaves in a large stockpot. Add enough water to cover and set pan over high heat. Bring water to a boil and boil 10 minutes, until leaves are pliable and soft. Drain and when leaves are cool enough to handle, cut off thickest part of vein from bottom of leaves, leaving leaf intact.

2

Meanwhile, in a large bowl, combine turkey, onion, rice, egg, garlic powder, cinnamon, salt and black pepper. Mix until well blended.

3

Place a small amount of turkey mixture (enough to fit in the palm of your hand) onto centre of each leaf. Fold in sides of leaves and then roll up tightly from one end to other, making sure filling is fully covered by leaf.

4

Pour a small amount of tomatoes into bottom of stockpot (enough to cover bottom with a thin layer). Place cabbage rolls in stockpot (pack rolls tightly to prevent opening during cooking) and pour over remaining tomatoes and chicken broth. Set pan over medium-high heat and bring to a simmer. Reduce heat to low, cover pan and simmer 45 minutes more. Remove from heat and serve hot. Yields 2 stuffed leaves and 1/4 cup of sauce per serving.