Ingredients
1 lb (450g) lean ground turkey
2 medium zucchinis, grated
1 small onion, finely chopped
2 cloves garlic, minced
1 large cabbage head (7–8 oz), leaves separated
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp dried thyme
1/4 tsp black pepper
1/4 tsp sea salt
1/4 cup low-sodium chicken broth
1 tbsp tomato paste (optional)
2 tbsp chopped fresh parsley
Instructions
Heat 1 tbsp olive oil in a skillet over medium heat
Cook turkey, onion, and garlic 5-6 minutes until browned
Add zucchini and cook 2-3 minutes until tender
Mix in spices, broth, and tomato paste
Spoon mixture into prepped cabbage leaves (soaked in water to stay firm)
Place cups in baking dish with 1/2″ water
Cover tightly with foil
Bake at 375°F (190°C) for 10 minutes
Notes
Use red cabbage for vibrant color
Add diced carrot or bell pepper for extra fiber
Store leftovers in air-tight containers up to 3 days
Use frozen hamburger meat if turkey isn’t available
Serve with a side of lemon wedges
- Prep Time: 15
- Cook Time: 10
- Category: Low Calorie Meals
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 3g
- Sodium: 240mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg