- 1 lb ground white turkey meat
- 1 Tbsp olive oil
- ¼ cup onion, chopped
- ¼ cup toasted pine nuts
- Dash of cayenne
- Sea salt and pepper to taste
- ½ cup fresh tomato, pureed
- 4-6 green cabbage leaves
- 8 oz vegetable broth
Rinse and dry cabbage leaves and steam for 3 minutes. While they are cooling, sauté turkey meat, onion, and spices in olive oil until turkey is lightly browned. Add tomato puree and cook over medium heat for about 10 minutes, stirring occasionally. Let cool. Mix in toasted pine nuts. Pour vegetable broth into a baking dish. Fill each leaf with turkey mixture, fold over, and place in the baking dish. Cover with foil and bake at 325° for 30 minutes.