After assembling all the ingredients, I carefully peeled my cabbage leaves off the cabbage. I dunked them in boiling water for about 30 seconds and then set them aside to cool enough to handle. (Tip: chop up the rest of the cabbage and start a small batch of kraut.)

While they were cooling, put the ground turkey in a big bowl and add all the other ingredients. I made sure the carrot was finely shredded and the onion and garlic finely chopped, so it would all bind better. I mixed it all by hand (warning turmeric will dye your hands yellow).

Place about a cup of filling into each leaf, rolled up the leaf, put in seam side down in a baking dish, added a tiny amount of water and popped it all in the oven at 350 degrees for 30 minutes.