Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the ground turkey and break it up. Add in the onions. Brown for about 5 minutes. Stir in the garlic powder, salt, Italian seasoning, pepper and crushed red pepper. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Add in the cabbage. Dump the tomato sauce and tomatoes on top of the cabbage. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting and remove the lid. 
5. Cook the cauliflower rice according to package directions in the microwave. Stir the cauliflower into the Instant Pot. Stir a cup of the hot contents in the pot with the cottage cheese to temper it. Stir the cottage cheese mixture into the pot. Stir the mozzarella cheese into the pot. 
6. Serve and enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the ground turkey and break it up. Add in the onions. Brown for about 5 minutes. Stir in the garlic powder, salt, Italian seasoning, pepper and crushed red pepper. Transfer to the slow cooker
2. Stir in the broth, cabbage, tomato sauce, tomatoes and cauliflower.
3. Cover and cook on high for 2-3 hours. 
4. Stir a cup of the hot contents in the slow cooker with the cottage cheese to temper it. Stir the cottage cheese mixture into the slow cooker. Stir the mozzarella cheese into the slow cooker. 
5. Serve and enjoy!