Baked cabbage rolls with turkey

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 2 cups cauliflower rice
• 1 large head of white cabbage
• 450 g ground turkey, preferably dark meat
• 1 can (400g) diced tomatoes, drained
• 2 tablespoons chopped fresh basil
• 1 teaspoon Italian seasoning
• 1 large egg
• 1 onion, diced
• 3 tbsp chopped fresh parsley
• 4 cloves of garlic
• 1 can (800 g) of tomato puree
• 0.5 tsp onion powder

Preparation:

1. Bring a large saucepan of salted water to a boil. Preheat oven to 350°F (175°C).
2. Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until the cauliflower rice and cauliflower begin to soften, about 3 minutes. Turn off the heat and let cool to room temperature.
3. Line a baking sheet with paper towels. Use a small knife to core the cabbage. Place the cabbage in boiling water. Slide a silicone spatula under the outer leaf and carefully separate it from the head. Using tongs, remove the cabbage leaf to a baking sheet lined with parchment paper. Continue removing leaves in this manner until you have 12. Turn off the heat and set the remaining cabbage aside for another use. Set the cabbage leaves aside to cool slightly.
4. Place the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onion, and 2 tablespoons of parsley in a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Using clean hands, mix everything together until evenly distributed. Set the mixture aside.
5. In a 4-cup measuring cup, combine the tomato puree, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 cup water. Grate the remaining 2 garlic cloves directly into the measuring cup. Stir the mixture with a fork. Pour half the mixture into the bottom of a 9 x 13-inch baking dish. Set the dish and remaining sauce aside.
6. Place one blanched cabbage leaf on a clean work surface. Using a small knife, make a V-shaped cut at the base of the cabbage leaf to remove the thick rib. Spread 1/3 cup of the meat mixture on the top third of the cabbage leaf. Fold the top of the cabbage leaf over the meat mixture, then fold the sides in and roll up. Place the cabbage roll, seam side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves. Assemble the remaining 11 cabbage rolls in the same manner.
7. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with foil and bake in the oven until the meat is cooked through, 55 minutes to 1 hour. Sprinkle with the remaining chopped parsley. Serve with the sauce.