2 tablespoons olive oil
1 1/2 cups chopped onion divided
2 28- ounce cans crushed tomatoes
4 tablespoons apple cider vinegar
1/2 cup brown sugar
1/2 cup grated apple
1 1/2 teaspoon kosher salt divided
1 1/2 teaspoon fresh ground pepper divided
1 large head green cabbage
2 1/2 pound lean ground turkey
3 large eggs
3/4 cup panko breadcrumbs
1 cup cooked white rice
Heat the olive oil in a large saucepan over medium-high heat. Add the 1 cup onions to the pot and cook until softened, approximately 8 minutes.
Add the tomatoes, vinegar, sugar, apple, 1 teaspoon salt and 1 teaspoon pepper to the onions stirring to combine. Bring the sauce to a boil then turn the heat to low and simmer for 20-25 minutes.
Bring a large pot of water to a boil. Remove the core from the cabbage and place the head in the boiling water.
Boil the cabbage for approximately 5 minutes or until the leaves come off easily with tongs. Boil for 1-2 more minutes until the leaves are soft and flexible. You will need approximately 12-14 leaves depending on the size. Remove the leaves from the pot and set aside.
In a large bowl, combine the turkey, remaining onion, eggs, breadcrumbs, rice, salt and pepper. Add 1/2 cup sauce to the meat mixture.
Preheat oven to 350 degrees.
Ladle 1 cup sauce into the bottom of your braising pan or baking dish.
Using a pairing knife, remove the thick triangular rib from the base of the cabbage leaf. Using clean hands, shape 1/3 cup filling mixture into an oval meatball shape and place in the center of the cabbage leaf and begin to roll up to the outer edge folding in the sides as you go.
Place the cabbage rolls seam side down in the pan. Cover the rolls with the sauce.
Cover the dish with the lid and bake for 1-1.25 hours or until the meat is cooked through.