Turkey Stuffed Cabbage with Zucchini
 
 
Ingredients
  • 1 lb ground organic turkey
  • 1 medium onion diced
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 tsp basil
  • 3 garlic cloves diced
  • 1 28 oz can of crushed tomatoes
  • 2 medium zucchini peeled and shredded
  • 3¾ cup cauliflower rice
  • 1 tsp rosemary
  • 1 tsp ground black pepper
  • 1 cup filtered water
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit
  2. Wash cabbage and pat dry
  3. Cut the core out of the cabbage so you can peel off a leaf from the cabbage
  4. Peel off a few leaves off the cabbage and set aside
  5. In a add 1 garlic clove and onion diced
  6. Cook until the meat is browned and set a side
  7. Take a large bowl add the tomatoes, garlic, basil, oregano, rosemary, pepper, parsley, mix well, and set aside
  8. Line a glass pan with a layer of the tomato mixture
  9. Take a cup of the tomato mixture and place in another bowl and add the meat, zucchini, and cauliflower rice and mix
  10. Take a baggage leaf and place a spoon full of the meat mixture in the cabbage, roll up, and place in the pan. Continue until the pan is full
  11. Add a layer of sauce on top
  12. Then add a layer of baggage rolls until fill
  13. Top with sauce and bake for 30-35 minutes until cabbage is soft
  14. Let cool 5 minutes and serve
Recipe by Jeanette Kimszal, RDN at https://jeanettekimszal.com/turkey-stuffed-cabbage-zucchini/