Turkey and Wild Rice Stuffed Cabbage Rolls
- In a medium saucepan cook rice mix according to package directions, adding the onion with the rice. Cool completely. Transfer to a large bowl; mix in turkey and the cranberries or raisins. Meanwhile, trim heavy center vein from each cabbage leaf. In a large amount of boiling water cook cabbage leaves, uncovered, for 3 to 5 minutes or until just tender. Drain well.
- Place about 1/2 cup of the filling in the center of a cabbage leaf. Fold over both sides and roll up; secure with a toothpick, if necessary. Repeat with remaining leaves and filling.
- In a 12-inch skillet thoroughly combine soup or gravy and yogurt. Arrange the cabbage rolls, seam side down, in the sauce. Bring to boiling; reduce heat. Cover and cook over low heat for 20 to 25 minutes or until internal temperature reaches 165 degrees F. Spoon sauce onto serving plates. Set rolls atop sauce. If desired, garnish with sliced red onion and sage leaves. (Remove and discard toothpicks, if used.) Makes 8 rolls or 4 servings.
From the Test Kitchen
Place the filled cabbage rolls in a covered storage container and chill for up to 24 hours. Cook rolls in soup mixture as above until no pink remains in filling.