Steam your head of cabbage until it will easily peel (about 15 minutes), allow to cool.
In a skillet, sauté the onions, garlic and turkey meat in the oil.
Once the meat is browned, add the spices (only 1 tsp. of dried basil) and continue cooking until the meat is just cooked (don't overcook it). Add salt to taste and adjust seasonings to suit your tastes.
In the bottom of a large casserole dish, spread the diced tomatoes over the bottom of the dish and stir in the remaining basil. Add salt as needed to suit your tastes.
Be sure you like the seasoning on both the tomatoes and the meat (separately). Baking won't improve the flavor in this case, so these have to taste good before that (just be sure the meat is cooked before you taste!)
Remove the core of your cabbage, using a knife at first and then pulling it out from the bottom with your fingers. This will make the leaves easier to separate. (or you can just pull them off if you prefer)
Lay a cabbage leave on your work surface and spoon about 2-3 tbsp. of meat into the center and roll like a burrito.
Place the rolls in the sauce inside the casserole dish. Press it down gently into the sauce and pack them tightly against each other.
Bake at 350 F. for approximately 30 minutes.
Serve with sauce ladled over the rolls and sprinkle with parmesan if desired.
Follow steps 1-8.
Cover the cabbage rolls well so no air can get to them. (I press 1 layer of plastic wrap into the casserole dish to avoid any air sitting between the plastic and the top of the dish. Then I cover the whole thing with plastic wrap again.Freeze for up to 3 months.
To serve, thaw in the fridge for 24 hours, then follow steps 9-10.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.