1 head Cauliﬂower (processed into rice)
4 cups Green Cabbage (roughly chopped)
1 Yellow Onion (diced)
4 Garlic (cloves, minced)
3 cups Crushed Tomatoes
2 tbsps Extra Virgin Olive Oil
1 tbsp Italian Seasoning
1/2 tsp Red Pepper Flakes (optional)
1 tsp Sea Salt
1 tsp Black Pepper
1 cup Water
1 lb Extra Lean Ground Turkey (or chicken)
4 cups Baby Spinach (optional)
1/3 cup Parsley (chopped, optional)
Use a food processor to pulse your cauliﬂower into rice.
Add all ingredients except ground turkey, spinach and parsley to your slow cooker. Stir very well to combine. Set ground turkey on the top. Cover with a lid. Cook on low for 7 to 8 hours or on high for 4 hours (or until meat is fully cooked through).
Before serving, take the lid off and use a wooden spoon to break the cooked ground turkey into small pieces. Stir in the spinach until wilted. Ladle into bowls and garnish with parsley. Enjoy!
Storage, Refrigerate in an air-tight container up to 5 days, or freeze up to a year.
No Ground Turkey, Use any type of ground meat.
Vegan & Vegetarians, Replace the meat with 1 can of lentils, chickpeas or kidney beans.
YIELDS: 6 SERVINGS PREP TIME: 10 MINS TOTAL: 4-8 HOURS