| 1. |
Pre-heat oven to 350 °F (175 °C). Brown turkey and onion on stove top. |
| 2. |
While turkey is cooking, boil a medium size pot of water. When water reaches a boil, drop the head of cabbage into water and let boil about 4 minutes. Remove the cabbage from the water and carefully peel off 6 leaves without ripping them. Drain on paper towels. |
| 3. |
Once turkey is cooked through, add two cups of your favorite spaghetti/marinara sauce, sugar free if available. Simmer for another 15 minutes. |
| 4. |
While turkey is simmering, prepare a baking pan with cooking spray and line it with leftover cabbage leaves. |
| 5. |
Turn heat off on turkey mixture and add 3/4 cup of mozzarella cheese. Scoop the mixture into the six cabbage leaves, rolling the leaves like a burrito. |
| 6. |
Place stuffed cabbage leaves, seam side down, in prepared baking dish, cover with remaining sauce and sprinkle with remaining cheese. |
| 7. |
Cover and bake at 350 °F for 45 minutes. Remove lid and cook for an additional 10 minutes. |
| 8. |
Note: boiling the cabbage leaves is the key to keeping them intact. |
