Chef Eric Greenspan's stuffed cabbage

Instructions

1. To make sauce, heat oil in large saucepan over medium-low heat. Add 1/2 cup onion and cook, stirring occasionally, until translucent, about 8 minutes. Add tomatoes, vinegar, brown sugar, grapes, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to boil, lower heat, and simmer, uncovered, 30 minutes, stirring occasionally. Set aside.
2. Meanwhile, bring large pot of water to boil. Remove core from cabbage by cutting around it at an angle with a paring knife. Immerse head of cabbage in boiling water for a few minutes; remove with tongs as soon as outer few leaves are flexible. Peel off leaves, then return head to water. Repeat until you have 16 leaves. Let cool. Save remaining head of cabbage for another use.
3. To make filling, combine turkey, eggs, remaining 1/2 cup onion, the bread crumbs, rice, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in large bowl and stir until combined. Add 1 cup of sauce to meat mixture and mix lightly with fork.
4. Preheat oven to 350°F. To assemble stuffed cabbage, place 1 cup sauce in bottom of large Dutch oven. Remove tough rib from the base of each cabbage leaf by cutting it out with a paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the bottom edge (where you cut out the rib) of 1 leaf. Tuck in sides and roll up to enclose filling. Repeat with remaining leaves and filling. Place 8 rolls, seam sides down, over sauce in Dutch oven. Cover with more sauce. Add remaining rolls and cover with remaining sauce. Cover pot and bake until meat is cooked and rice is tender, about 1 hour.
5. Serving size: 2 rolls and 1/3 cup sauce