After the Eat Real Festival, I planned on wearing one of my favorite sun dresses to work. Problem? It didn’t zip up.

The struggle is real.

So, I’m going on a healthier kick for the next few weeks. Stuffed cabbage is perfect for meal prepping: you can make it in large batches, store them for the rest of the week, there’s a minimal amount of oil, and cabbage is damn good for you. Not to mention-it’s super tasty.

The dish is usually made with ground beef, but I used ground turkey to lighten this up a bit.

You will need:

• 1 large cabbage

For the sauce:

• 1 1/2 cups yellow onion, diced
• 2 tablespoons olive oil
• 2 (28 oz) cans crushed tomatoes
• 1/4 cup red wine vinegar
• 1/2 cup brown sugar
• salt and pepper to taste

For the filling:

• 3 eggs, beaten
• 2 1/2 pounds ground turkey
• 1/2 cup panko bread crumbs
• 1/2 cup uncooked white rice
• 1/2 cup yellow onion, chopped
• 1 cup of forementioned sauce
• 1 teaspoon fresh thyme, minced
• 1 teaspoon salt
• 1 teaspoon pepper

First, remove the core of the cabbage at the bottom. Instructions on how to do this can be found here. Get a big pot of water boiling, and submerge the cabbage into the pot. If you’re like me and don’t have a pot big enough to cover the entire cabbage, you’ll have to stand there and sort of move it around every once in awhile. This process doesn’t take long; you just need to wilt the cabbage leaves enough so you can remove them and handle them.

In a large saucepan, heat up your olive oil. Throw your onions in and let them cook down…

Then you can just dump everything else in there. Give it a stir, and let it hang out and cook down.

After your cabbage has wilted, use a pair of tongs to carefully remove the leaves one by one. You will need about 14 for this recipe.

With a small paring knife, remove the middle rib. This makes the leaves much easier to roll later.

Now, your filling! You can honestly just throw everything into a bowl and mix it together. That’s the beauty of this recipe.

Take a cabbage leaf, and put some filling near the top. You need to leave space before the area you cut, or else the filling will spill out as you roll. Starting from the top, tuck it over the filling, fold in the sides, and roll down. Very similar to a burrito.

Now you’re ready to assemble! Preheat your oven to 350 degrees. In the bottom of a large dutch oven, put 1 cup of sauce, like so:

And then lay down all of your cabbage rolls. As you can see, I had a little difficulty with some of mine.

Spoon the remaining sauce over the rolls, cover it with a lid, and throw it in your oven for 1 hour.

After the hour is up, the turkey should be cooked, the rice cooked, cabbage nice and wilted, and the whole thing will smell delicious.