While turkey cooks, bring a large pot of water to boil and place cabbage leaves in water to tenderize, for about 5 minutes. Remove from pot and set aside on paper towel.
Once turkey is browned, pour into a mixing bowl. Add carrots, onion, and water chestnuts. Mix.
In a separate small bowl, whisk together sauce ingredients. Pour over vegetable and turkey mixture. Stir to coat.
Preheat oven to 350ºF℉. Line a 9×13 baking pan with 6 cabbage leaves.
Place ⅓ cup filling in the center of cabbage leaves. Fold in the sides and roll up from the bottom.
Place in pan seam side-down. Brush cabbage with olive oil. Bake 35-40 minutes. Cabbage rolls should be lightly browned on top.