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Set aside 12 large leaves for rolls; reserve the balance to use as the recipe directs. Spoon half of the sauerkraut into a Dutch oven; set aside."},{"@type":"HowToStep","text":"In a heavy saucepan, fry bacon until crisp. Remove to paper towels. In drippings, saute onion and garlic until tender. Remove half to a bowl to cool. To remaining onion mixture, add flour, paprika and cayenne pepper. Cook and stir for 1 to 2 minutes. Stir in tomatoes and broth; bring to a boil. Remove from the heat and set aside. To cooled onion mixture, add rice, turkey, parsley, salt, pepper, egg and bacon; mix well."},{"@type":"HowToStep","text":"Place 3-4 tablespoons mixture on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Cover with remaining sauerkraut. Chop remaining cabbage leaves; place over sauerkraut. Pour tomato mixture over all, adding water to cover if necessary. Cover and bake at 325° for about 2 hours."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 352 calories","fatContent":"13g fat (4g saturated fat)","cholesterolContent":"90mg cholesterol","sodiumContent":"1508mg sodium","carbohydrateContent":"38g carbohydrate (11g sugars","fiberContent":"9g fiber)","proteinContent":"24g protein. 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This recipe is outstanding! Superbly tasty and each roll was perfectly dense. I used a nice brand of sauerkraut (we really love sauerkraut). I will be making this often. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTrumpet"},"reviewBody":"my family loved it. The paprika in the sauce was wonderful!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCherries"},"reviewBody":"This was the worst meal I\u2019ve ever made! I should have gone with my first instinct about the sauerkraut. It was so sour we couldn\u2019t choke it down. In order to save a meal, I had to put the rolls in a colander to rinse all of the juices off.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"title":"New World Stuffed Cabbage","description":"Check out this video for how to make New World Stuffed Cabbage","url":"http:\/\/content.jwplatform.com\/videos\/E78eVaLj-Uot7Fvi8.mp4","duration":"1m35s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/xpk21gbr2fkplo1b1mgcqd3kjynxc7j0.jpg","advertising":"","jw_id":"E78eVaLj","jw_url":"http:\/\/content.jwplatform.com\/videos\/E78eVaLj-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/E78eVaLj\/poster.jpg?width=720","jw_publish_date":"2018-06-12T00:00:00"},"rms_legacy_id":"486","romance_copy_dek":"European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. 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