Moroccan Stuffed Cabbage Rolls

Preheat oven to 400 F.

Cook your rice in a rice cooker or in a pot, according to package instructions. Whatever makes you happy in life.

Separate nine leaves from the outside of the head of cabbage, and using a rolling pin, roll out the stem so that it becomes pliable and easy to roll.

Heat the oil in a medium skillet over medium high. Add the onions and saute until soft, 4 minutes. Add the garlic and sauté another minute.

Add the turkey and cook, breaking up with a wooden spoon, until cooked through, 6 minutes.

Add the cinnamon, nutmeg and paprika. Toss to combine. Add the parsley and dried cranberries, along with the cooked brown rice. Toss to combine and cook another couple of minutes. Season generously with salt and pepper, to taste.

Spoon the turkey filling into each cabbage cup, and roll it up. Place the rolls in a baking dish, seam side down. Repeat 8 more times with the remaining cabbage leaves. Pour yourself a glass of wine because that was pretty exhausting.

Pour 1/4 cup water over the rolls, cover the dish with foil and bake for 30 minutes.

In the meantime, pulse the tomatoes in a food processor until you have a puree. Pour into a small saucepan and simmer on low while the cabbage rolls cook. Add the milk at the end, if ya want, along with a pinch of salt and pepper.

Serve stuffed cabbage rolls with a drizzle of the tomato sauce!