In a large frying pan, saute diced onion in fat until translucent. Add carrot, tomato sauce, diced tomatoes, vinegar, salt and pepper and continue to cook over medium heat for 10 minutes. Remove from heat to cool.
Spread ¼ of this vegetable sauce evenly across a 9x13 baking dish.
Parboiling Cabbage Leaves
Bring a large pot of water to a boil. Remove outer leaves on the cabbage that appear wilted and damaged. Cut approximately 1" off the bottom (at the root).
Place the cabbage head in the pot of boiling water and cook on medium-high heat for 4 minutes. Flip the cabbage and cook for an additional 4 minutes.
Transfer cabbage head to a colander over sink or a large bowl, with the root side down so all water drains.
When cool to touch, carefully begin removing leaves one at a time. You may need a paring knife to separate the thick vein from the core of cabbage.
Cut a V-shape at the base of each cabbage leaf to remove the thick vein.
In a large bowl, combine ground meat, cooked rice, egg, garlic powder, paprika, and dried parsley together.
When cooled, add roughly ⅔ of the remaining tomato-vegetable sauce and gently fold it in.
Rolling Stuffed Cabbage Rolls
Preheat oven to 425 degrees Fahrenheit.
Spoon approximately ⅓ cup of meat mixture onto the base of each cabbage leaf, just above the V-shape cuts. Mold into a small log.
Fold one side of the leaf inward, followed by the other. Tuck both sides in, as you tightly roll the cabbage leaf up.
Transfer to a prepared casserole dish seam side down.
Repeat with all 12 leaves until the casserole dish is filled with single layer of cabbage rolls.
Top with reserved tomato-vegetable sauce. Cover and bake for 40 minutes. Remove cover and bake for additional 20-30 minutes or until fully cooked.
Broil on high for 5 minutes or until golden on top. Remove from oven and let stand 10 minutes for all the juices to settle.
If you don't have leftover rice, cook 1 cup of rice per package instructions at the beginning of the recipe to have 2 cups available.
Nutritional information is based on the use of butter and ground turkey. It will vary.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.