Stuffed Cabbage with Basil White Wine Cream Sauce

1lb. of ground turkey, I like to brown mine up a little beforehand
1/2 cup grated asiago cheese
1/4 cup of grated parmesan or romano cheese
1/2 chopped onion
2 garlic cloves, minced
1 diced red pepper
10 oz of cooked brown rice
Salt and pepper
Grated lemon zest, fresh parsley and basil
Basil White Wine Cream Sauce

How to make it:

Saute 2 shallots in 1 tablespoon of butter, deglaze with a healthy splash of white wine, then add to that 1 1/2 cups of chicken broth and equal amounts of cream and whisk. Snip fresh basil into the sauce and let it reduce down until thickened, adding salt and pepper to taste.
Note: If cream is not your thing, you can make a bechamel with lowfat milk instead, but don’t forget the wine!
Stuff each cabbage leaf and then fold them over like a burrito, place rolls seam side down in a baking dish that has some chicken broth on the bottom and a small amount of the sauce, drizzle cabbage rolls with olive oil and sprinkle with paprika, grated parmesan, salt and pepper. Cover loosely with foil and bake around 45 minutes in a 400 degree oven.
When finished baking place your cabbage rolls into a pool of sauce spooning some over the top.
The majority of the sauce is used as a finishing sauce because I found that if you pour it all over and then bake it, during the baking process it tends to break down and you sure don’t want to miss out on swiping each bite into that creamy luscious sauce now do you?
Enjoy and Buon Appetito!