Step 1

Preheat large and very deep non-stick skillet or 5-6 quart Dutch oven on medium-high heat and swirl oil to coat. Add onion and garlic; cook for 5 minutes, stirring occasionally.

Step 2

Add turkey, rice, oregano, thyme, salt and pepper; cook for 10 more minutes, breaking into small pieces and stirring often.

Step 3

Add broth, tomato sauce, diced tomatoes, vinegar, maple syrup, cabbage, bay leaves and stir well. Bring to a boil, cover, reduce heat to low and cook for 60-70 minutes. Do not open!

Step 4

After check if rice is cooked and if not (mine was) add 1/4 cup water, cover and cook for another 5 - 10 minutes.

Step 5

Serve warm topped with Greek yogurt and herbs.