Place the entire cabbage in a steamer and steam until cooked through. (You should be able to pierce it with a knife fairly easily. If it is a really large cabbage, you may need to remove half the leaves after steaming for a while to get the middle portion cooked.
In a large pan, sauté the onions in the olive oil until just barely translucent.
Stir in the turkey and cook thoroughly.
Stir in all of the spices and cooked rice and mix well.
Remove pan from heat.
If you haven't already done so, remove the leaves from the head of cabbage, being sure to keep the leaves in whole pieces.
Pour a can of tomato sauce in the bottom of a large casserole dish (I had 2 lasagna pans that were 9X13).
Spoon approximately a ½ cup of the filling into a cabbage leaf and roll like a burrito. With smaller leaves, you may need to use 2 leaves to get it wrapped properly.
Place each roll into the tomato sauce in the casserole dish. When the pan is full, pour more tomato sauce over the top to keep the tops from burning during baking.
Bake at 350 F. just long enough to heat everything through. Everything is essentially already cooked, so you just want to get the tomato sauce to meld with the cabbage rolls a bit. Approximately 20 minutes, give or take. Once the tomato sauce is hot and a little bubbly, remove the pans from the oven.
Allow to cool a bit and scoop the rolls out of the pan and onto a plate using a spatula or large serving spoon. Be sure to top the rolls with a little tomato sauce when serving.
NOTE: Nutritional content not available for this recipe. There are too many variables to give you good data here.