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Wonderfully wrapped and senstionally stuffed and low in sodium, ready to tingle on your tongue from the kitchens of  Archadia

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I had made my mate's favorite: a polish stuffed cabbage that, as a child, he called gwumpkees. I decided to make this multi-step, work-intensive dish as my contribution to the family vacation I just enjoyed last week.
Each cabbage roll has:
106 calories
3.6 g fat
1.2 g saturated fat
52.5 mg cholesterol
57.1 mg sodium
9.2 g carbohydrates
1.5 g fiber
2.3 g sugar

The sweet and sour sauce (optional and served on the side) has per tablespoon:
18 calories
0 fat
0 saturated fat
0 cholesterol
13.1 g sodium
5.2 g carbohydrates
.5 g fiber
4.8 g sugar

Ingredients to yield 24 rolls plus some extra stuffing included:
24 blanched cabbage leaves, (hard spines cut out)
1 1/2 lbs 93/7 ground turkey
2 eggs (I used jumbos. Use egg substitute to decrease cholesterol)
1 c long grain white rice, cooked and cooled
1 can no-salt-added tomato paste
1 can no-salt-added diced tomatoes
1 c diced fresh or thawed frozen bell peppers (I used multicolored)
1 c diced onion
1/2 c brown sugar (or to taste)
2 Tbsp minced garlic (or to taste)
Spices to taste. I used:
1 Tbsp caraway seed
3 stems-worth fresh parsley (approx 3 Tbsp)
no-salt added garlic-and-herb mixture
1 Tbsp onion powder

Blend all ingredients except cabbage leaves well. Refrigerate 1 hour. Meanwhile: a tip for the cabbage leaves: boiling the whole head of cabbage and taking the big, outer leaves off one at a time with tongs helped me a lot when preparing this dish. By the time you remove a pliable leaf from the boiling water, cut the hard spine out, and place it on aluminum foil to cool, another leaf will be ready. From two heads of cabbage I was able to get 24 usable leaves. The leaves will be in a large V shape. To roll I placed about 2/3 c of turkey mixture at the end of one of the V shaped leaves, rolled it to the apex of the leaf, and then wrapped the other side of the leaf over and continued to roll up the leaf. Pretend you are rolling up a v-shaped burrito. Try to place the rolls seam-side down in a baking dish lined with foil and some of the unusable cabbage leaves, as it will keep the bottom of the rolls from burning. I actually froze the rolls at this step by wrapping them in aluminum foil and freezing them for baking the next week. I kept them individually wrapped and baked them all (from frozen) at 375 for 2 hours.

The sauce, I was told, really "makes" the recipe. If you like the sauce, you may wish to bake the rolls with the sauce right on the top.

Sweet and Sour Galumpkis Sauce:
1 can no-salt-added tomato sauce
4 cloves fresh garlic, chopped coarsely
2 Tbsp extra virgin olive oil
1 tsp onion powder
2 Tbsp red wine vinegar
1 Tbsp sugar

In a saucepan, saute garlic in olive oil until browned. Add other ingredients slowly, vinegar last (to avoid boiling off that tangy aroma right into your face!). Cool in a tasting spoon and taste. You may wish to add more sugar or other spices to taste. Serve on the side or over galumpkis.

Another variation is to use small diced potato (raw) instead of rice. If you do, reduce the temperature to 350 and cook longer.

We served this with baked parsley potatoes, but you really don't need a side dish with this little gem. A cranberry-apple strudel made an EXCELLENT dessert accompaniment. You guys want to see the recipe for that, too?

**allergens: egg

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Allergy warning – recipe contains egg products