Ingredients

• 2 tbsp olive oil
• 2 lb (0.9 kg) ground turkey (93/7)
• 1 tbsp salt
• 1 tsp each: garlic powder, onion powder, paprika
• 2 sweet onions, diced
• 6 garlic cloves, minced
• 4 tbsp tomato paste
• 4 tsp Worcestershire sauce
• 4 tsp low-sodium soy sauce
• 2 lb (about 4 large) fresh tomatoes, diced
• ½ cup (118 ml) water
• 2 small green cabbages (about 3 lb / 1.36 kg total), diced
• 2½ cups (280 g) shredded mozzarella or mozzarella/cheddar blend
• Fresh parsley & chili flakes (optional garnish)

Instructions

1. Heat a large pot or Dutch oven over medium-high. Add olive oil, ground turkey, salt, and spices. Brown for about 8–10 minutes, breaking up the meat.
2. Add onions; cook 3–4 minutes until softened. Stir in garlic, tomato paste, Worcestershire, and soy sauce; cook 1–2 minutes.
3. Add the diced fresh tomatoes and water. Cook 5–7 minutes, stirring, until the tomatoes break down and release their juices. Scrape up the browned bits from the bottom.
4. Add cabbage and stir — it will be a full pot; let it wilt down for a couple minutes before fully combining.
5. Simmer uncovered 20–25 minutes, stirring occasionally, until cabbage is tender and the liquid has reduced to a thick sauce. Fresh tomatoes release more water than canned, so give it extra time if needed.
6. Sprinkle cheese over top. Cover to melt, or broil 1–3 minutes for a golden top.
7. Garnish with parsley + chili flakes. Cool before portioning into 6 containers.

Macros

Whole Dish

Per Serving

527 calories, 45g protein, 28g fat, 29g carbs, 9g fiber, 16g sugar