Grate the carrots and parsnips (4 minutes). Finely chop 50g of onion and mince 5g of garlic for the patties (2 minutes). Thinly slice the remaining 50g of onion for the cabbage (1 minute). Thinly slice the cabbage (3 minutes). Chop the parsley (1 minute).

In a bowl, combine the ground turkey, grated carrots, grated parsnips, chopped onion, minced garlic, egg white, 0.5g salt, and 0.25g pepper. Mix well to combine (3 minutes). Form the mixture into 4 equally sized patties.

Heat 10ml of olive oil in a large skillet over medium-high heat (1 minute). Add the turkey patties and cook for 5 minutes per side, until golden brown and cooked through (10 minutes total). Remove patties and set aside.

In the same skillet, add the remaining 5ml of olive oil (0.5 minutes). Add the thinly sliced cabbage and remaining onion, garlic, vegetable broth, thyme, 1.5g salt, and 0.75g pepper. Stir well. Cover and braise for 10 minutes, or until the cabbage is tender (this can cook simultaneously with the patties if you have two pans or cook patties first then braise).

Serve the turkey and root vegetable patties alongside the braised cabbage, garnished with fresh parsley.