Recipe - Stuffed Cabbage With Turkey

2 pound Turkey breast; raw, skin
removed
4 cup Chicken stock
One fourth cup Red wine vinegar
1 White cabbage head ; (1 1/2
to 2 lbs)
6 tablespoon Extravirgin olive oil
1 md Onion; chopped 1/2" dice
One fourth pound Sliced bacon; chopped 1/2"
dice
One fourth pound Porcini; oyster or
portobello mushrooms
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Finelychopped flat leaf
parsley
3 bn Tarragon; leaves removed
1 cup Basil tomato sauce; store
bought,
Or homemade

Cut turkey into quarters and place in 6quart saucepan with chicken stock
and vinegar. Bring to a boil, lower heat, and simmer until very tender,
about 45 to 50 minutes. Remove turkey pieces carefully and set aside to
cool, leaving stock still bubbling in the pot. Remove cabbage leaves from
core and cook 4 at a time for 2 to 3 minutes, until tender and flexible.
Remove, allow to cool in bowl or in cool water and continue until all the
leaves are blanched. Strain and save the cooking liquid. In a 12 to
14inch saute pan, heat oil until just smoking. Add onion and bacon and
cook until soft and light golden brown, about 8 to 10 minutes. Preheat oven
to 375 degrees. Pull turkey apart into 2inch long shredded pieces. Slice
mushrooms 1/4inch thick and add to onion pan and cook until softened and
fragrant. Add turkey pieces and cook until heated through, about 5 to 6
minutes, and season with salt and pepper. Remove from heat and allow to
cool. Add parsley and twothirds of the tarragon and stir through. Place
drained cabbage leaves on table and place 2 to 3 tablespoons of the turkey
mixture in the lower center of each leaf. Roll up like a burrito to form a
package and place, folded side down, into another 12 to 14inch saute pan.
Add 3 cups of cool cooking liquid and the tomato sauce and shake sauce off
of top. Sprinkle with remaining tarragon. Bake 35 minutes. Remove and
serve, 2 pieces per plate. This recipe yields 4