Core cabbage by removing the 1/3 centre bottom area and place in a large pot of boiling water (turning frequently) for about 15 to 25 minutes or until leaves loosen from the head. As soon as you see the cabbage begin to loosen and become pliable, start to peel away individual leaves with tongs and place them on paper towels to drain. Caution, this is a process. You can start peeling off leaves as the cabbage is boiling. I peeled about 5 off before removing the cabbage entirely and then continued to peel there. Ensure they are soft and manageable before you peel them.

This cabbage prep can be done ahead if needed. Cover with a moist paper towel and leave in the fridge until ready for use.

Meanwhile, prepare the picadillo. Heat 2 tablespoons of olive oil over medium heat and sauté onions in a separate pan. After five minutes, add the garlic and tomatoes, stir, and sauté until onions and garlic become translucent, and the tomatoes begin to soften.

Add the ground turkey, ½ teaspoon of salt, ½ teaspoon of ground pepper, and the cumin. Stir pccasionally until the turkey is fully cooked for about 5 to 10 minutes. Remove from heat, set aside and season to taste.

Put all the ingredients to a food processor or strong blender and blitz until smooth to prepare the sauce. It should yield about 2 cups.

Heat a tablespoon of olive oil in a sauté pan over medium heat (save washing a pan and reuse the picadillo or cabbage pan) and add the sauce from the blender. Sauté for 2 minutes, add ½ a cup of water and bring to a boil. Reduce to a simmer and leave for five minutes. The sauce should be a watery consistency. Remove from heat and set aside.

Wrap time. To make cabbage leaves malleable, use a small knife to peel away the bottom rib of each leaf.

Prep a pyrex or roasting dish with about a tbsp of olive oil. As you’ll have a fair amount of leaves from a cabbage head, it’s best to start with the prettiest, largest and softest ones. One pound of turkey picadillo should require about 14 leaves.

To wrap each roll, place about 2 tablespoons of picadillo in a leaf and think burritos! Roll, wrap the ends and roll again. Place rolls seam down in the dish.

Once the dish is filled, cover the wraps in tomato sauce entirely. Reserve about ¼ cup.

Bake in the oven until sauce begins to bubble for about 25 minutes.

Plate and serve with extra sauce on the side. Season to taste.