Instructions: Blanch cabbage leaves in boiling water for 3 minutes. Drain and refresh under running cold water to stop the cooking process. Drain again on paper towels and set aside.

In a large bowl, combine turkey breast, egg substitute, onion, garlic, apple, cooked rice, dill weed, parsley, salt (if using), and pepper. Mix well.

Place the cabbage leaves on a work surface. Divide the filling equally between the cabbage leaves, putting about 1/4 cup of the turkey-rice mixture at the bottom of each cabbage leaf and roll up, folding in the bottom and sides to enclose the filling. Set filled leaves aside.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic; saute until onions are limp, about 4 minutes. Stir in remaining sauce ingredients and cook, uncovered, for another 5 minutes. Stir occasionally.

Place half of the sauce in the bottom of a 4-quart or larger crockery slow-cooker. Arrange filled cabbage leaves, seam-side down, on top of the sauce, making as many layers as necessary. Spoon the remaining sauce over the cabbage rolls. Do not stir. Cover and cook on Low for 7 to 9 hours, or on High for 3 1/2 to 4 1/2 hours.

To serve, transfer cabbage rolls to a large serving platter and top with sauce. Serve at once.

This recipe yields 6 servings.

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