Stuffed Cabbage Rolls - cooking recipe

Ingredients

8 oz. can tomato paste
1 small carrot, shredded (1/4 cup)
2 tsp. water
1/4 tsp. dried basil, crushed
1/4 tsp. dried oregano, crushed
1 beaten egg
1/3 c. fine, dry, seasoned bread crumbs
2 stalks celery, finely chopped
1 small onion, finely chopped
1/4 tsp. salt
dash garlic powder
dash pepper
1 pound ground raw turkey

Preparation

Combine
tomato sauce, carrot, water, basil, and oregano in a 2 cup measure, cover, and microwave on high power for 2 minutes. Set aside.
Remove center vein from cabbage by using a pairing knife to cut along both sides of the vein, keeping the leaf in one piece.
Cook cabbage, covered, on high for 3 to 5 minutes or until limp.
Combine egg, crumbs, celery, onion, garlic powder, and pepper.
Add turkey.
Mix well and divide the mixture into 8 equal portions.
Place 1 portion on each cabbage leaf, fold in sides and roll up.
Place in a single layer in a casserole dish, cover, and cook on high for about 11 minutes or until done, turning a half turn once while cooking.
Drain excess liquid and top with the sauce.
Cook for 6 minutes more or until the sauce is heated through.