Indian Turkey Cabbage Wraps

1 cabbage
1 1/2 lbs. turkey or chicken, finely chopped
Pam
1 tbsp. turmeric
1 tbsp. cumin
1 tsp. curry
Salt & Pepper
1 tbsp. minced garlic
1 sm. lime
1 sm. chopped white onion
1 cup fresh cilantro
6 egg whites (optional)

Cut the cabbage heads in half and take out the cores. 
The leaves should separate into their distinct layers. 
Heat a pan with an inch of water in it to a simmer. 
Place a steamer insert or an inverted bowl into the 
bottom of the pan. Place the cabbage in the pan so 
that it can steam. The cabbage will take several minutes, 
but watch out so that the cabbage does not become to limp. 
The cabbage just needs to be pliable enough to make it 
into a wrap. 

In large deep skillet spray the pan with Pam and brown 
chopped onions for 3-5 minutes on high. 

Brown the turkey on med/high adding minced garlic, 
turmeric, cumin, curry, salt and black pepper. 
Squeeze the lime and add chopped cilantro into the 
turkey mixture. 

(Optional)
On a separate frying pan sprayed with Pam make the egg 
white scramble. 
When finished cooking egg whites add scramble to the turkey 
mix and top with fresh cilantro leaves. 

To plate, place the cabbage leaves on a plate.  Then fill 
the leaves with some turkey/egg mixture.

Serve immediately. 

NOTE: You could get real creative with this recipe and add
any kind of veggies and seasoning you like.