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Deconstructed Cabbage Rolls
Serves 4
1 tablespoon extra virgin olive oil
1 large onion, chopped
6 large cloves garlic, chopped
1 lb. lean ground turkey
3 cups cabbage, chopped, about 1 inch pieces
1 28 fl oz can organic low sodium diced tomatoes
2 tablespoons organic tomato paste
1 or 2 tablespoons Worcestershire sauce
1to 2 tablespoons vinegar of your choice
1 teaspoon honey
1 to 1 ½ cups water
Himalayan pink sea salt, freshly ground to taste, any salt is fine
Tellicherry peppercorns, freshly ground, to taste, any ground black pepper is fine
2 cups cooked rice, according to package directions for serving
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In a large skillet, heat olive oil
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Add the onion and garlic
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Add the ground turkey and brown until just starting to cook through
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Season with Himalayan pink sea salt and freshly ground Tellicherry peppercorns.
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Add the diced tomatoes, tomato paste, Worcestershire sauce, vinegar, and honey.
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Add about ½ inch water from the bottom of the pan or 1 to ½ cups.
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Season with Himalayan pink sea salt and freshly ground Tellicherry peppercorns.
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Bring mixture to a boil. Then turn the temperature down to low to simmer.
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Cover and wait 20 to 30 minutes or until the cabbage is soft and cooked through. Serve over cooked rice, mashed potato, or pasta.

Deconstructed Cabbage Rolls