This recipe was handed down from my great grandma Catherine. She was Polish and we always celebrated the Polish tradition in our home growing up. I love cooking and making the things I grew up on, it just makes you feel closer to your family.
1boil water in large stock pot. Core cabbage and add to water. boil 5 minutes and remove softened leaves. You may need to keep removing leaves as they get slightly soft. Once you have taken the majority of the leaves off, remove the remaining cabbage. Drain leaves in colander till cool.
2While cabbage is cooling, mix in medium bowl, the turkey, onions, egg, crumbled bacon, salt and pepper and set aside. After the cabbage has cooled slightly, with a pairing knife, remove the outside of the large stem portion running up the middle of each leaf.
3To stuff cabbage, lay leaf flat, place a large meatball size helping of turkey mixture onto the end of the cabbage, you may want to shape into a football; fold both sides in first, then roll to finish. Lay rolls in large dutch oven or oval roasting pan. Lay the leftover cabbage on top of the rolls. Mix each can of tomato soup with only half the water; the soup should be thicker than normal. Pour over the rolls, top with bacon (you can use as many as you like).
4Bake at 350 degrees for approx. 3 hours. Some ovens are hotter than others so the bake time may need to be adjusted up or down.