Turkey and Mushroom Stuffed Cabbage

Trim cabbage leaves of stem, cutting about 1/3 - 1/2 of the way up the leaf. Do not cut completely in half. Wilt cabbage leaves in boiling water, about 30 seconds. Drain and reserve.

In a sauté pan over medium heat, melt 2 ounces butter until the foaming subsides. Add the onion and cook until translucent. Add garlic and cook 30 seconds more. Add mushrooms and cook another 2-3 minutes, until the mushrooms release their liquid. Remove from heat and toss mixture, including any remaining cooking liquid, with rice.

Combine rice mixture with ground turkey, thyme, and spices; mix thoroughly but gently to avoid mashing the rice. Cover and refrigerate.

In a sauce pot, melt 1 tablespoon butter over medium heat. Stir in flour to combine and continue stirring over heat for one minute. Add poultry broth off heat and whisk vigorously to remove all lumps. Once lumps have been removed, return to heat and stirring constantly to keep flour from sticking to the bottom of the pan, bring liquid to a boil. Once liquid boils and thickens, turn off heat and allow to cool at room temperature.

Lay out each cabbage leaf on the counter. Divide turkey-rice mixture into 8 portions. Form each portion into a rough cylinder and place each into a cabbage leaf. Wrap each leaf around the cylinder to cover completely, as if forming a burrito (stem end up, then fold in sides, then finish rolling toward leaf end). Place the stuffed cabbage leaves in a 9 X 13-inch casserole dish. Top with cooled sauce. Cover with foil.

Place covered casserole in preheated 350 degree F oven and cook for 60-70 minutes. Cabbages should register 165 degrees F in the center, using an instant read thermometer.

Serve 2 cabbages per person, topped with cooking liquid from casserole dish. (Optional: Garnish with sliced, sautéed mushrooms.)