Saute the garlic, shallots and onion together in oil.

When the onions are translucent, turkey, carrots, celery, zucchini and balsamic vinegar and continue to cook until the veggies are cooked most of the way. They don’t have to be completely cooked, because they will cook the rest of the way in the oven.

When that is finished cooking, transfer to a 9x13 casserole dish.

Smooth the potatoes over the meat in the casserole dish. Drag a fork lightly across the top to ‘rough up’ the surface a bit for baking.

Bake at 350 degrees F. for approximately 30 minutes until it’s nice and bubbly.

Cut into 12 sections and allow to cool a bit before serving.

Acorn squash prep:

Cut off ends of acorn squash and then cut in half sideways.

Scoop out seeds.

Spray top with cooking spray.

Season with black pepper and salt.

Bake acorn squash for 40 minutes at 200 degrees C / 400 degrees F

Filling prep:

Combine onion, celery, salt, pepper, rosemary, and garlic and saute.

Add in 1/2 lb ground Italian sausage and cook.

Add one apple, skinned and diced. The larger the pieces the more of a apple zing you get when eating.

Cook a bit longer.

Add 1 cup bread crumbs

/2 cup Parmesan cheese

Cook some more.

Once both parts are done:

Put filling into acorn squash, and top with Parmesan cheese.

Bake 20 minutes at 200 degrees C / 400 degrees F

Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Pick the oregano and thyme leaves off the stems; discard the stems and roughly chop the oregano leaves. Peel and small dice the onion. Cut out and discard the stem and innermost leaves of the cabbage.

Cook the rice: In a small pot, combine the rice, 1¼ cups of water and a big pinch of salt. Heat to boiling on high, then cover, reduce the heat to low and simmer 15 to 17 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff the finished rice with a fork.

Cook the cabbage: While the rice cooks, gently massage the head of cabbage to loosen the leaves. Once the water is boiling, completely submerge the cabbage and cook, covered, 7 to 9 minutes, or until softened and pliable. Drain thoroughly and rinse under cold water to stop the cooking process. Wipe out the pot (you’ll use it again later).

Make the sauce: While the cabbage is cooking, in a separate, medium pot, heat 2 teaspoons of olive oil on medium until hot. Add half of the onion and half of the garlic and season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until softened. Reduce the heat to medium-low and stir in the diced tomatoes, paprika, sugar, and apple cider vinegar. Season with salt and pepper and cook, stirring occasionally, 5 to 7 minutes, or until slightly reduced in volume. Remove from heat and stir in the butter.

Make the filling: While the sauce is cooking, in the pot used to cook the cabbage, heat 2 teaspoons of olive oil on medium until hot. Add the remaining onion and remaining garlic. Cook, stirring frequently, 4 to 6 minutes, or until softened. Increase the heat to medium-high, add the ground beef and season with salt and pepper. Cook 2 to 4 minutes or until browned and mostly cooked through, frequently breaking apart the beef with a spoon. Stir in the cooked rice, oregano, beef demi-glace and ½ cup of water. Cook 1 to 2 minutes, and season with salt and pepper to taste.

Stuff & bake the cabbage: Cover the bottom of an oven-safe baking dish with a thin layer of tomato sauce. Carefully separate the cooked cabbage leaves. Working 1 leaf at a time, place a large spoonful of filling in the center of the leaf. Roll tightly, tucking in the sides of the leaf, and place in the baking dish, seam side down. Repeat with the remaining leaves and stuffing. Cover the stuffed cabbage with the remaining tomato sauce. Place the filled baking dish on a sheet pan. Bake 10 to 12 minutes, or until the sauce is bubbly and the rolls are heated through. Remove from oven and let stand for at least 5 minutes. Garnish with the thyme. Enjoy!