Pre-heat a 12-inch skillet over medium-high heat. Brown the ground turkey in the pan until it is no longer pink. Remove the turkey from the pan with a slotted spoon and set it aside.

Add the onions to the pan and sauté for a few minutes. Add the garlic, red pepper, oregano and Italian seasoning and continue to sauté until the peppers start to soften. Return the ground turkey to the pan and season with salt and freshly ground black pepper. Stir to combine and then return half of the meat mixture to the bowl and set it aside. Add the crushed tomatoes and red wine to the skillet and simmer for 20 minutes. The sauce will be quite thick.

Add the ricotta cheese, eggs, 1½ cups of the mozzarella cheese, Parmesan cheese, salt, pepper and half of the chopped parsley to the bowl with the meat mixture. Mix well.

Bring a half-full large stock pot of water to a boil. Core the head of cabbage and place it core side down into the boiling water for 2 to 4 seconds. Remove the head of cabbage and let it cool on a towel for a minute. Then carefully remove the outer leaves of the cabbage, trying not to tear them. If the inside leaves don’t remove easily, drop the cabbage back into the water for another minute. Remove the thick vein from each leaf and discard. Set the prepared leaves aside.

Pre-heat the oven to 350°F.

Spread a layer of the tomato meat sauce on the bottom of a 9-inch by 13-inch baking dish. Spoon two tablespoons of the meat and cheese mixture on each cabbage leaf and roll them up over the filling. Place the cabbage rolls, seam side down, into the casserole dish. Spoon the rest of the sauce over each cabbage roll. Sprinkle the remaining mozzarella cheese on top and cover the dish with aluminum foil. Transfer the baking dish to the oven.

Bake at 350°F for 45 minutes. Uncover and bake for an additional 15 to 20 minutes, until the cabbage leaves are soft and the cheese has melted and is light brown. Rest for at least 15 minutes before serving. Garnish with chopped fresh parsley.