Sauté garlic, onion, parsnips, and carrots in extra virgin olive oil. Add 1/2 head of shredded cabbage. Add cubed turkey meat and organic crushed tomatoes and enough broth or bouillon to just keep it simmering. Cook until vegetables are almost tender, maybe 15 minutes.
Add mushrooms, beans and zucchini and cook another 10 minutes. Add broth, if needed, during cooking to make it the consistency of stew. Salt and pepper to taste. Add hot sauce as seasoning at the end for more zing. (Recipe #846)