Prepare your rice as per the instructions on the packaging; set aside when done.
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the ground turkey and onion, and cook until the turkey is no longer pink, about 7-10 minutes; the onions will be nicely cooked at this point as well. Add the garlic, and continue to cook for another minute, stirring occasionally.
Add the chopped cabbage, diced tomatoes and their juice, tomato sauce, vinegar, salt, and pepper. Stir the ingredients to mix them well. Bring the mixture to a boil. Reduce the heat to low, cover the pan, and let the ingredients simmer for 20 to 30 minutes, or until the cabbage is tender. When done, stir in the rice until well incorporated.
Taste, and season with more salt and pepper if needed.
Serve with sour cream, or plain Greek yogurt if you want to keep things light.