Turkey Cabbage Wraps

My produce items: cabbage, zucchini, thyme

1lb of ground turkey
1 zucchini diced
1/2 cup of diced mushrooms
1/2 cup of diced onion
2 cloves of garlic minced
thyme leaves from 2 stems
2 teaspoons of olive oil
2 tablespoons of soy sauce
salt and pepper
6 cabbage leaves

Combine zucchini, mushrooms, onion, garlic, thyme and olive oil in a skillet on medium heat.  Stir as it cooks to coat everything evenly in olive oil and cook evenly about 10-15 minutes.

Cook ground turkey meat in a separate skilled.  Add salt and pepper to taste and soy sauce.  Stir and flip meat over to coat in soy sauce and cook ground pieces evenly.  About 15-20 minutes.  Add turkey to the vegetable skillet.  Mix well as you cook for an additional 3-5 minutes.  I had 90 percent lean turkey so I didn't drain it as there was hardly any liquid in the skillet.  You need a little bit of drippings for flavor but if you have excess you should drain most of it.

Serve inside of a crispy cabbage leave.  Wrap it up into a roll as you eat it.

Serves 6

Final Verdict: Yummy and healthy

The filling was very yummy.  If the cabbage leaf has a crack or tear in it, eating can get a little messy.  Tilt your head when eating (like it's a taco) to prevent contents from spilling out as you eat.  I thought it was very good.  The cabbage was good and very firm but it would probably have been better as a lettuce wrap.  I don't particularly like eating the white parts of the cabbage so I ate around it.  Still it was a very yummy meal and healthy to boot.