Fresh herbs (dill, parsley, green onions) & Greek yogurt, for serving
Preheat large deep non-stick skillet on medium heat and swirl oil to coat. Add onion and cook for a few minutes, stirring occasionally.
Increase heat to medium – high, add turkey, oregano and thyme; cook for 10 more minutes, breaking into small pieces and stirring occasionally.
Reduce heat to low – medium, add cabbage, cover and let it cook for a few minutes so it will be easier to stir. Add tomato sauce, diced tomatoes, rice, water, salt, pepper and stir well. Bring to a boil, cover, reduce heat to low and cook for 55 – 60 minutes. Do not open! Check if rice is cooked and if not (mine was) add 1/4 cup water, cover and cook for another 5 – 10 minutes.