1 med.-size head cabbage
1 lb. ground turkey
1 1/4 c. cooked rice
1/2 c. chopped onions
Garlic (to taste, if desired)
1/2 c. applesauce
2 eggs, beaten
2 tbsp. chopped dates
1 tsp. curry powder
1 c. chicken stock

Bring a large pot of water to a boil. Add the cabbage and boil until the leaves separate easily (about 20-30 minutes). Drain.

Separate 12 leaves from the cabbage. Remove the heard center vein, part way up the leaf.

Combine the turkey, rice, onions, garlic, applesauce, eggs, dates and curry. Divide the filling among the 12 leaves and roll up from the bottom.

Place the rolls seam side down in a single layer in a shallow baking dish coated with Pam. Pour stock over the rolls and cover with foil. Bake at 325 degrees for 1 1/4 to 1 1/2 hours. Baste with remaining pan juices.