ROASTED CABBAGE ROLLS 
We've revived a nearly forgotten comfort food--cabbage rolls. These are made in the Finnish style, with a corn syrup-bacon glaze that caramelizes during baking. Cooking the cabbage in the microwave makes easy work of removing the leaves for the rolls.
Ingredients
Cabbage rolls:
(3-pound) head cabbage
: 1
Water
: 2 tbsp
Cooking spray
Onion
: 1
Water
: 1 cup
Uncooked long-grain rice
: 1/3 cup
Diced Granny Smith apple
: 1 cup
Chopped green onions
: 2/3 cup
2% reduced-fat milk
: 1/2 cup
Garlic salt
: 1 1/4 tsp
Dried rubbed sage
: 3/4 tsp
Ground nutmeg
: 1/4 tsp
Black pepper
: 1/4 tsp
Egg
: 1
Ground turkey
: 1 pound
Water
: 1/4 cup
Basting glaze:
Bacon slices, chopped
: 4
Dark corn syrup
: 1/3 cup
Tomato paste
: 3 tbsp
Water
: 1 1/2 tbsp
Salt
: 3/4 tsp
Method
- To prepare cabbage rolls, core cabbage using a serrated knife. Place cabbage in an 8-inch square baking dish or 2-quart casserole; add 2 tablespoons water. Loosely cover with heavy-duty plastic wrap. Microwave at high 9 minutes, rotating baking dish a half-turn after 5 minutes.
- Cover dish and let stand 15 minutes. Discard any tough dark green leaves. Remove 8 light-colored cabbage leaves.
- Cut off raised portion of the main vein of each leaf, and set leaves aside. Finely chop enough remaining cabbage to measure 1/2 cup, and set aside. Coarsely chop enough remaining cabbage to measure 2 cups; arrange in bottom of a 13 x 9-inch baking dish coated with cooking spray.
- Top with slivered onion.
- Bring 1 cup water to a boil in a small saucepan. Add rice; reduce heat to medium-low, and cook 8 minutes. Drain well. Preheat oven to 350°.
- Combine 1/2 cup finely chopped cabbage, rice, apple, and the next 7 ingredients (apple through egg). Crumble turkey over mixture; stir just until blended. Place about 1/2 cup turkey mixture in center of each cabbage leaf.
- Fold in edges of leaves, and roll up; place cabbage rolls on top of coarsely chopped cabbage. Cut several 1/4-inch-deep slits across top of each roll.
- Pour 1/4 cup water over rolls. Cover with foil, and bake at 350° for 30 minutes.
- To prepare basting glaze, cook the bacon in a small saucepan over medium heat for 3 minutes or until lightly browned.
- Remove from heat. Remove bacon from pan; discard bacon drippings.
- Return bacon to pan; stir in corn syrup and remaining ingredients. Uncover cabbage rolls; spoon one-third basting glaze over cabbage rolls.
- Bake, uncovered, 1 hour, basting with basting glaze every 20 minutes. Spoon about 1/4 cup remaining cabbage on each of 8 plates; top each with 1 cabbage roll.