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1 large head Green or Red Cabbage or Kale
1 lb Ground Bison Meat, or Turkey
1 cup Brown Rice
1 1/2 cups Chicken Broth
¼ cup grated Onion
¼ cup grated Red Pepper (optional)
 2 tbsp chopped Parsley
1 Egg
¼ cup Milk
1 tsp Garlic Salt
¼ tsp Pepper
Sauce:
2 (8 oz) cans Chunky Tomato Sauce
1 large Onion, sliced
2 tbsp Honey, or Maple Sugar
1 Bay Leaf
1 tsp Salt
1/8 tsp Pepper
Cook brown rice in chicken broth and set aside.
In a large kettle bring 3 quarts of water to boil. Add cabbage and simmer 2-3 minutes, or until leaves are pliable. Remove cabbage and drain.
Carefully remove 16 large leaves from cabbage; trim center rib. If leaves are not soft enough to roll, return to boiling water for a minute.
In a large bowl, combine meat, rice, onion, parsley, red pepper, egg, milk, garlic salt and pepper. Mix well with a fork. (You can cook the meat in advance to allow for a quicker cooking time.) Add brown rice and mix.
Place ¼ cup of meat mixture in hollow of each of the 16 cabbage leaves. Roll sides of leaf over stuffing—rolling up from thick end of the leaf.
To make a delicious sauce, combine tomato sauce, sliced onion, honey, cloves, bay leaf, salt, and pepper. Place in a blender and carefully blend.
Pour blended sauce into a large, heavy skillet. Arrange cabbage rolls, seam side down in a single layer in the sauce. Bring sauce to a boil over medium heat then reduce heat, cover and simmer for 1 1/2 hours. Makes 6-8 servings.
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