- 1 yellow onion, sliced
- 1 medium eggplant, cubed
- 1 zucchini, cubed
- 1 red bell pepper, roughly chopped
- 1 yellow bell pepper, roughly chopped
- 2 carrots, roughly chopped
- 1 parsnip, roughly chopped
- 2 garlic cloves, minced
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano leaves
- 1 large green cabbage
- 1 lb. (453 grams) lean ground turkey
- 3 cups homemade marinara sauce
- Preheat oven to 425F
- Combine all roasted vegetable ingredients on a baking sheet and toss until all veggies are coated in oil. Roast for 30 minutes, rotating veggies halfway through. Set aside.
- Meanwhile, remove the core from the cabbage (images below). To do this, score a square into the bottom of the cabbage to remove as much of the core as possible.
- Fill a large pot with water and bring to a boil. Place cabbage in the water and cover with a lid. Blanch for 6-7 minutes.Lift the cabbage from the water with tongs or two spoons and allow to drain in a colander. Begin to remove leaves carefully. When you get to the layer of inner leaves that are still a bit crunchy, add back to the water and blanch for an additional 3-4 minutes. Set aside.
- Meanwhile, add turkey to a pan and cook over medium heat, rotating often. Set aside once grounds are about 3/4 of the way cooked.
- Change temperature of the oven to 375F and pour 1 cup of marinara on the bottom of a shallow casserole dish.
- Combine 1 cup of marinara with roasted vegetables and turkey. Stir to combine.
- Taking one cabbage leaf at a time, cut out the stem of the leaf (image below) and scoop about 1/2 cup of the turkey mixture onto the far end of the leaf. Roll up and place (stem side down) in the prepared casserole dish. Repeat with remaining leaves.
- Once complete, pour additional 1 cup of marinara on the top of the casserole and bake; uncovered, in the preheated oven for 40 minutes.
- Remove from heat, allow to sit for 5 minutes and serve.
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I used the marinara recipe that I linked to above but used just 2 teaspoons of olive oil and omitted the red wine.
Nutrition Information Per Serving
- Calories: 267
- Calories from Fat: 61
- Total Fat: 6.7
- Saturated Fat: 1.5 g
- Cholesterol: 44> mg
- Sodium: 593 mg
- Carbs: 30.9 g
- Dietary Fiber: 8.8 g
- Net Carbs: 22.1 g
- Sugars: 17.8 g
- Protein: 22.2 g