Middle Eastern Stuffed Cabbage Rolls

Ingredients

• 8 ounce tomato sauce canned
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground cumin 
• 6 ounces turkey sausage sweet italian ( 2 links)
• 8 large cabbage leaves green
• 2 cups onion chopped
• 1.5 tablespoons pinenuts 
• 0.5 cup converted rice uncooked
• 0.5 teaspoon sugar 
• 0.5 cup water 

Equipment

• bowl
• frying pan

Directions

1. Steam the cabbage leaves, covered, 3 minutes or until tender. Keep warm.
2. Remove casings from sausage. Cook sausage, onion, and nuts in a large nonstick skillet coated with cooking spray over medium heat 6 minutes or until the sausage is browned, stirring to crumble. Stir in rice and next 4 ingredients (rice through cumin); cook for 2 minutes.
3. Remove from heat.
4. Place the mixture in a medium bowl; cool slightly.
5. Place 1/4 cup sausage mixture in center of each cabbage leaf. Fold in edges of leaves; roll up.
6. Place cabbage rolls, seam sides down, in pan.
7. Combine water and tomato sauce; pour over rolls. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until the rice is done.