1 small head of cabbage
2 tbsp oil
2 onions, chopped
2 cloves garlic, minced
1 tsp dried thyme
1 tsp salt, divided
1/4 tsp Pepper, divided
1/2 lb. lean ground turkey
1/2 lb. lean ground beef
1 cup chopped fresh parsley
1/2 cup uncooked instant rice
1 ob. mushrooms, sliced
2 cans whole tomatoes in juice (14.5 oz. cans)
1 tbsp ketchup

1 small head of cabbage 2 tbsp oil 2 onions, chopped 2 cloves garlic, minced 1 tsp dried thyme 1 tsp salt, divided 1/4 tsp Pepper, divided 1/2 lb. lean ground turkey 1/2 lb. lean ground beef 1 cup chopped fresh parsley 1/2 cup uncooked instant rice 1 ob. mushrooms, sliced 2 can s whole tomatoes in juice (14.5 oz. cans) 1 tbsp ketchup

Cut core out of cabbage and separate leaves, shred some of the remaining cabbage and set aside. Over high heat bring a pot of water to simmer, reduce heat. Place leaves 2 at a time in water and cook until pliable, 1-2 minutes. Remove and place leaves in cold water to stop them from cooking. In a pot, heat oil over medium heat. Add onions, garlic, thyme, salt and pepper, cook until tender. Remove half of the mixture and combine with beef, turkey and rice. Set aside. Add mushrooms and shredded cabbage to remaining onion mixture. Cook 5-8 minutes, stir in tomatoes and juice, ketchup, salt and pepper. Trim center vein in each leaf. Put meat mixture in leaves and fold each side up. Transfer rolls into pot with sauce, cook on medium heat. Cover and cook on medium hear for about 35 minutes more until meat is no longer pink and rice is tender. Serve with sauce.