1 c wild rice
1 c brown basmati rice
2 c TURKEY STOCK or low-sodium chicken stock
1 Medium head cabbage
1 lb GROUND TURKEY
1 Medium onion, finely chopped
1 Medium red bell pepper, seeded and diced
1 Clove garlic, minced
2 Large eggs, separated
To taste salt and freshly ground black pepper
3 tbsp oil
1 48-oz can tomato juice
1-1/2 c V-8 juice
1/4 c tomato paste
1/2 c honey
2 bay leaves
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce
In a saucepan over medium high heat, combine rice and stock. Bring to a boil. Reduce heat to low and cook covered until liquid is absorbed. Remove from heat and set aside.
Prepare cabbage by immersing cabbage in salted boiling water for 10 minutes or until leaves start to fall away. Remove from water and rinse with cold water. Drain well.
Carefully cut the core out of the cabbage and remove the large outer leaves. Thin the spine of each leaf. Set aside. When no more leaves can be removed in one piece, finely chop the heart of the cabbage and set aside. It will be used as a bed for the rolls.
In a large bowl, combine cooked rice, turkey, onion, red pepper, garlic and beaten egg yolks. Mix well and set aside.
To make the rolls, place about 3 tablespoons filling in the center of each cabbage leaf, fold the bottom up, turn the sides in and roll up in a tight package. Seal with a brush of egg white. Repeat until all filling and cabbage leaves have been used.
Grease a large, deep, ovenproof dish with oil. Layer the chopped cabbage in first - then add the rolls, seam side down and side-by-side. A second layer can be made if needed.
Combine the sauce ingredients together and pour over cabbage rolls.
Bake in a 350 degree F oven for 2 hours or until turkey is cooked and rice is tender, adding water as needed.