Bring a pot of water to a boil (large enough to submerge your head of cabbage).
Once boiling, add cored cabbage (1 head) and blanch for about 3 minutes, then use 2 tongs to remove each of the leaves. If they're difficult to remove, allow the leaves to blanch longer. Set blanched leaves aside on a plate as you cook remaining leaves. You'll need 8 leaves in total, so feel free to discard the center smaller leaves.
Optional: Once leaves are cool enough to handle, use a small knife to remove some of the core's thickness by dragging the blade over the top of the core, see photos above!).
Meanwhile, heat the veggie oil (2 tablespoons) in a large nonstick.
Add chopped onion (1 cup) and saute until it begins to soften about 6 minutes.
Add spices and toast until fragrant, about 2 minutes.
Add ground turkey (1 pound). Break the meat up with the back of your spoon as it cooks and browns. Cook until only slightly pink in the center, about 4 minutes.
Add tomato sauce (1 cup) to the pan, and allow the sauce to thicken and the meat to continue cook for an additional 4-6 minutes. Once the meat has fully cooked, taste, and adjust seasoning to your liking.
Lay two cabbage leaves on a flat surface, with the center of the leaves slightly overlapping (see photos above).
Add meat, followed by burrito filling ingredients.
Fold the left and right edges of the cabbage leaves over the filling, then roll the leaves away from you to form a burrito. Slice in half, serve warm, and enjoy!