Servings: 6

1 large onion, chopped 1 large onion, chopped
1 tbsp avocado oil 1 tbsp avocado oil
2 lbs ground turkey, extra lean 2 lbs ground turkey, extra lean
3 lbs cabbage, coarsely chopped 3 lbs cabbage, coarsely chopped
14 oz can tomato sauce (I used low sodium) 14 oz can tomato sauce (I used low sodium)
2 x 14 oz cans diced tomatoes 2 x 14 oz cans diced tomatoes
1 cup brown long grain rice, uncooked 1 cup brown long grain rice, uncooked
1 1/4 cups any stock* 1 ¼ cups any stock*
1 tsp oregano 1 tsp oregano
1 tsp thyme 1 tsp thyme
2 tsp salt 2 tsp salt
Ground black pepper, to taste Ground black pepper, to taste
Fresh herbs (dill, parsley, green onions) & Greek yogurt, for serving Fresh herbs (dill, parsley, green onions) & Greek yogurt, for serving

Preheat large deep non-stick skillet on medium heat and swirl oil to coat.
Add onion and cook for a few minutes, stirring occasionally. Increase heat to medium - high, add turkey, oregano and thyme;
cook for 10 more minutes, breaking into small pieces and stirring occasionally.
Reduce heat to low - medium, add cabbage, cover and let it cook for a few minutes so it will be easier to stir.
Add tomato sauce, diced tomatoes, rice, water, salt, pepper and stir well. Bring to a boil, cover, reduce heat to low and cook for 55 to 60 minutes. Do not open!
Check if rice is cooked and if not (mine was) add ¼ cup water, cover and cook for another 5 to 10 minutes. Serve warm topped with Greek yogurt and herbs.

Refrigerate in an airtight container for up to 4 days.  Refrigerate in an airtight container for up to 4 days.
Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.  Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.