Un-Stuffed Cabbage Casserole

Servings 12

Bring a large pot of water to a boil.
Remove 3 outer leaves from cabbage to make the strips of cabbage for the topping.
Cut remaining cabbage into quarters without removing core.
Boil each quarter cabbage in water until tender, about 5 minutes.
Drain well and cool.
Chop cabbage quarters into ½ inch dice, discarding cores.
Boil the 3 cabbage leaves in water 3 - 4 minutes, until tender.
Remove with slotted spoon, drain and cool.
Cut out rib and make ½ inch strips of soft parts.
Dice ribs with quarter cabbages.
Preheat oven to 350 degrees F.
Put ground turkey into bowl and break up into pieces with wooden spatula.
Mix in carrot, onion, rice, salt, and paprika.
Beat egg together with ¼ cup broth till smooth.
Add this mixture and ½ cup tomato sauce to meat mixture and beat till evenly blended.
Mix in half of the cooked chopped cabbage evenly. To make the sauce, combine the remaining tomato sauce with wine vinegar and sugar.
Lightly oil a 9” x 14” baking pan.
Spread the remaining half of the cabbage in the bottom of the pan.
Pour the remaining (1) cup of broth around the edges of the pan.
Spoon on the meat mixture.
Smooth out with a rubber spatula to make an even layer.
Place the cabbage strips across the top, leaving space between them.
Pour tomato sauce over top of meat mixture and cabbage strips and spread into even layer.
Bake for 1½ hours.
Let stand at least 20 minutes before serving so liquid is absorbed.