Ingredients:

Turkey Breakfast Sausage

• 1 lb. ground turkey
• 1 tsp. kosher salt
• 1 1/2 tsp. freshly ground black pepper
• 1 tsp. finely chopped sage leaves
• 1 tsp. thyme leaves
• 1/2 tsp. finely chopped fresh rosemary leaves
• 1 tsp. fresh grated nutmeg
• 1/2 tsp. red pepper flakes
• 1 Tbls. stevia (optional)
• Combine turkey with all other ingredients. Sauté until brown and cooked through, approximately 10-15 minutes.

Cabbage Rolls

• 5 cabbage leaves
• 1 lb. of homemade turkey sausage (see above)
• 1/4 cup chopped onion
• 1 egg, slightly beaten
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1 small can of tomato paste
• Alkaline water (use tomato sauce can to measure)
• Additional 1/4 tsp. salt and 1/4 tsp. pepper for sauce
• 1/2 - 3/4 tsp. stevia

INSTRUCTIONS:

1. Preheat oven to 350 degrees
2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2-4 minutes or until soft; drain
3. In a medium mixing bowl, combine the ground turkey sausage, onion, egg, salt, and pepper, along with 1 Tbs of tomato paste. Mix thoroughly
4. Divide turkey mixture evenly among the 5 cabbage leaves. Roll cabbage leaves and secure with toothpicks or string, if necessary
5. Place in 4" X 8" loaf pan that has been lightly greased with olive oil
6. Mix remaining tomato paste with alkaline water (3/4 of a tomato paste can), additional salt, pepper, and stevia. Spoon over rolls in pan
7. Cover with foil, and bake until internal temperature reaches 165 degrees, about 45 minutes

This turkey breakfast sausage recipe makes enough for 5 servings of cabbage rolls on the IHC plan