Place the cabbage, cut side up, in a large bowl. Pour boiling water, enough to completely cover, over the cabbage and allow it to sit while you prepare the filling.
Step 2
Heat a large skillet with the olive oil over medium heat. When the oil is shimmering add the onion and sweat for about 5 minutes, until the onion is translucent. Stir in the carrot, celery and parsnip and sauté for 6 or 7 minutes, until slightly softened.
Step 3
Add the garlic, quinoa and tomato paste and cook for 1 to 2 minutes, until the garlic is fragrant and the tomato paste has darkened in color. Transfer to a large bowl and season with the salt and black pepper.
Step 4
Drain the cabbage and dry the leaves with towels or paper towels as best as you can. Use a sharp knife to trim the thick vein parts off of the leaves. Set aside.
Step 5
Stir the ground turkey and parsley into the vegetable mixture. Arrange your station to begin with the cabbage leaves, filling and a large lidded pot.
Step 6
Place about ¼ cup of the filling in the middle of one leaf (or two overlapping if they’re smaller) and roll up, tucking in the sides. Place seam side down in the pot. Repeat until all of the rolls are formed.
Step 7
Transfer the pot to the stove over medium heat and pour the tomato sauce evenly over the rolls. Cover and cook for 30 minutes or until the filling reads 165°F with a probe thermometer. Allow to sit off of the heat for 5 minutes before serving.
Step 8
Serve with a salad and steamed vegetables (if desired).