First, mix up your stuffing ingredients in a large bowl: ground turkey, cooked rice, onion, garlic, eggs, water, salt and pepper. Cover and refrigerate until ready to use.

In a separate bowl, mix all your sauce ingredients: crushed tomatoes, onion, water, vinegar, lemon, brown sugar, cumin and salt. Cover and refrigerate this too.

Next, take a large stockpot and fill with water and bring it to a boil. Once boiled, dunk in your cabbage (careful- boiling water is hot!) and boil for a few minutes until some of the leaves fall off and they are ready to roll. Peel off any additional leaves and wash with cold water. Trim off any hard pieces and you are ready to stuff!

Take two large leaves and put them on top of each other on a plate. Stuff with about 1/4 cup of meat mixture and roll up tightly so the spine is in the middle.

Take any remaining cabbage and chop into smaller pieces and mix with the sauce.

Pour a layer of the sauce on the bottom of a stockpot and place rolled cabbages on the sauce.

Top with remaining sauce and simmer in the covered pot on the stovetop over medium-low for 1 hour and 45 minutes or so until meat is cooked and sauce is reduced. Serve hot! Leftovers taste awesome too.