1. Prepare the cabbage: Cut the cabbage half into 4 thick wedges, leaving a small portion of the core attached to help the leaves hold together. Dice the bell pepper and halve the cherry tomatoes.

2. Cook the peppers and tomatoes: Heat 1 tablespoon of cooking oil in a large, deep pot over medium heat. Add the diced bell pepper and halved tomatoes. Cook for 4–5 minutes, stirring occasionally, until slightly softened. Stir in the garlic powder, onion powder, Italian seasoning, and black pepper.

3. Cook the ground turkey: Add the ground turkey to the vegetables and break it into small crumbles with a wooden spoon. Add the liquid Maggi seasoning and cook for 8–10 minutes, stirring occasionally, until the turkey is fully cooked and reaches an internal temperature of 165°F (74°C).

4. Make the creamy tomato broth: Stir in the tomato paste and cook for 1 minute. Pour in the chicken bone broth and stir until combined. Reduce the heat, then add the heavy whipping cream, blackened seasoning, all-purpose seasoning, and cayenne pepper. Stir gently until the broth is creamy and evenly colored.

5. Simmer the cabbage: Carefully arrange the 4 cabbage wedges in the creamy broth. Cover and simmer gently for 25–30 minutes, or until the thickest parts are fork-tender. The wedges do not need to be completely submerged. Turn them carefully if needed, and avoid boiling the broth vigorously. Some cabbage leaves may naturally loosen and separate as they soften

6. Add the spinach: Add the fresh baby spinach and gently stir it into the hot broth. Cook for about 2 minutes, just until wilted. Taste the broth before adding any extra salt, as the seasonings already contain sodium.

7. Serve with Parmesan: Gently divide the tender cabbage, ground turkey, vegetables, and creamy broth among 4 serving bowls. Some cabbage leaves may have separated during cooking. Divide the freshly grated Parmesan evenly among the bowls and serve warm.