Carefully cut or remove 6 large leaves from a head of cabbage—the bigger, the better; they are your vessels in this recipe. Bring a pot of water to a boil, then drop in the leaves. Cook for 2 to 3 minute, until soft and malleable.

Bring the 3 cups water or broth to a boil, then add the farro. Cover and cook until the farro has softened and can be fluffed with a fork, about 30 minutes. Set aside to cool.

Preheat oven to 400˚F.

In a large bowl, mix turkey, egg, garlic powder, onion, bell pepper, sage, Italian seasoning (if using), salt, black pepper, 2 tablespoons marinara sauce, and 2 cups cooked and cooled farro.

In a baking dish, spread 1 cup marinara sauce over the bottom.

Take a small fistful of the meat mixture and roll into a cylinder. Place at the bottom of a cabbage leaf; roll up the bottom, fold in the sides, then continue rolling the leaf to seal. Repeat. Depending on the size of the leaf, you may want to add more or less meat; however, I recommend keeping the amount of meat added to each leaf the same.

Place the rolls side by side on top of the sauce in the baking dish. Pour the remaining sauce over the rolls, then sprinkle the shredded mozzarella on top. Cover the baking dish with foil and bake at 400˚F for 55 minutes. Remove the foil for the final 5 minutes of cooking to brown the cheese.

Pair these rolls with roasted vegetables.