Melt the coconut oil in a large skillet over medium heat. Add ground turkey; cook, breaking up with a spoon, for 5 minutes or until brown.
Add next 5 ingredients (salt and pepper through cumin); cook for 5 to 10 minutes or until turkey is cooked through.
Spoon turkey mixture into cabbage leaves then fold, envelope style, and place in a large baking dish, seam sides down.
In a medium bowl, whisk together remaining ingredients (diced tomatoes through tomato paste); salt and pepper to taste then pour mixture over cabbage rolls.
Bake for 15 minutes or until sauce is bubbling and cabbage leaves are tender.
Notes
SERVING SUGGESTION: Serve cabbage rolls over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste then fluff with a fork).NUTRITION: 248 Calories; 13g Fat (48.4% calories from fat); 23g Protein; 10g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol; 220mg Sodium.Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fat.