Cabbage Rolls

1 Med cabbage
1 large diced onion
2-3 shredded carrots (optional)
1 shredded summer squash (optional)
28 oz stewed or diced tomatoes
4 cloves of garlic
fresh or dried Italian herbs
1 cup thawed frozen spinach (optional)
1 cup cooked brown rice
1 lb lean ground turkey
pepper, herbs


Boil the cabbage about 10 minutes until outer leaves are soft. Remove and rinse with cold water. Remove 8-10 outer leaves.  Set aside. Refrigerate leftover cabbage for use later.
In a large sauce pan with a little bit of oil saute half of  the onion and half the garlic. Add the tomatoes and herbs. Simmer for 15 minutes. Meanwhile saute the other onions and garlic in a separate pan. When almost cooked add the carrots and squash. Cook until soft. Mix together with cooked rice, thawed spinach pepper and herbs. Mix in ground turkey.
Remove thick vein from leaves to make it easier to roll. Place about a half cup of meat mixture on each leaf. Roll up. Place seam side down in the skillet. Cover and cook on med-low heat for 40 min to 1 hour. Until meat is cooked. Enjoy!