I was inspired by reading about different meatloafs and came up with this. It’s not really a meatloaf inside of the cabbage but it was the inspiration for the flavorings. I boiled the cabbage leaves with apple cider vinegar, sea salt and smoked paprika to give them a nice flavor. Well these came out FORKING DELICIOUS!

Ingredients for around 8 servings

1 medium cabbage – core removed

1/2 cup apple cider vinegar

1 Tablespoon sea salt

1 Tablespoon smoked paprika

1 lb 93% lean ground turkey

1 small onion – fine chopped

1 small carrot – either fine chopped or shredded

3 garlic cloves – ground to paste

1/2 cup scallions – sliced thin

1 teaspoon – dried thyme

2 eggs – slightly beaten

1 Tablespoon dijon mustard (I used Amora Brand)

1 Tablespoon ketchup

1 Tablespoon Worcestershire

1 Tablespoon (or to taste) bomba Calabrese or a dash of hot sauce or hot paste of your choice (I used Coluccio Bomba Calabrese)

1/4 teaspoon nutmeg

1/4 teaspoon cayenne

pinch ground allspice

1/2 cup sun-dried tomatoes in oil – chopped

1/2 cup whole wheat panko bread crumbs

1 Tablespoon seasoned vegetable base (I used Better Than Bouillon Seasoned Vegetable Soup Base) ((This is more flavorful than salt and adds less sodium))

1 teaspoon ground black pepper

neutral non-stick spray

Directions

Your cabbage with the core removed goes in a pot of boiling water with the apple cider vinegar, sea salt, and smoked paprika added. After a minute or so the leaves sort of come off by themselves. You pull them off one at a time with tongs and place on a dish or tray. Set to the side.

Set oven to 350 degrees F.

In a large bowl mix the onion, carrot, garlic, scallions, thyme, eggs, dijon, ketchup, Worcestershire, bomba, nutmeg, cayenne, allspice, sun-dried tomatoes, panko, soup base, and black pepper. Mix well. Then mix in ground turkey till incorporated. Score the bowl of meat mixture into quarters. Each quarter can be two portions.

Grab a smaller cabbage leaf and stuff with 1/8 of meat mixture. (excuse my bad photo…It’s hard to photo when you are using your hands)

This goes on a larger cabbage leaf that you wrap around the ball.

Wrap this so it is neat and together looking and place on non-stick sprayed sheet pan. Repeat till out of meat. You might have a few extra cabbage leaves that you need to use with your side vegetable.

Pour a small amount of the oil from the sun-dried tomatoes over the cabbage leaves and rub it all around the cabbage leaf.

These go on the middle rack of a preheated 350 degree F oven till done. 15-20 minutes.

ENJOY!!!!

ENJOY!!!!!