Instructions: Preheat oven to 375 degrees F.
Place cabbage in a large pot of boiling water. Gently remove leaves as they become tender, making sure that there are ten good-size leaves. Cook remaining cabbage until tender, drain, chop, and reserve. (See variation below.)

In a large bowl, combine turkey, rice, onion, garlic, cranberries, thyme, salt, and pepper.

In a medium pot, combine cranberry sauce, apple juice, chicken stock, brown sugar, and lemon juice. Bring to a boil, reduce to a simmer, and whisk until smooth; reserve.

On a clean work surface, place cabbage leaf down. Trim the core. Place 1/2 cup mixture on top of each leaf. Fold sides in toward center and roll tightly. Repeat with remaining cabbage leaves and filling. Place rolls in a large oven-safe heavy casserole or saute pan. Top with reserved chopped cabbage and sauce. Bring to a boil on top of the stove, cover, and place in preheated oven for 1 1/2 hours. Uncover and cook for 30 minutes or until tender.

A variation on boiling the cabbage in step two: Freeze the cabbage overnight or up to two days. Let thaw overnight. The next day the cabbage will be very limp and easy to work with. This works best for a regular green cabbage or a red cabbage. It is not recommended for Savoy cabbage because the leaves are thin and too delicate for freezing.

NOTES : Use a combination of white and dark meat turkey to keep rolls from getting dry.

Kristin: Try using other grains besides cooked rice. Make ahead and freeze?

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