Ingredients
- 2 tablespoons olive oil, divided
- 1 pound ground turkey
- 1 small sweet onion, finely diced
- 1 cup shredded carrots
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1/4 cup chicken broth
- 1 small head cabbage (about 8 cups shredded)
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon toasted sesame oil
- Optional for serving: cooked rice, green onions, sesame seeds, sriracha mayo
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add ground turkey and cook for 5–6 minutes, breaking it apart until nearly cooked through.
- Push turkey to one side and add remaining olive oil and diced onion. Cook 3–4 minutes until softened.
- Add carrots, garlic, and ginger, and cook for 2 minutes until fragrant.
- Pour in chicken broth and scrape up browned bits from the pan.
- Add cabbage, soy sauce, rice vinegar, salt, and pepper. Stir well.
- Cover and cook on medium-low for 12–15 minutes, stirring occasionally, until cabbage is tender but slightly crisp.
- Remove from heat and stir in sesame oil.
- Serve hot with optional toppings if desired.
Notes
- Do not overcook cabbage to keep a slight crunch.
- Use tamari for a gluten-free option.
- Ground chicken or beef can replace turkey.
- Add chili flakes or sriracha for heat.
- Best enjoyed fresh; refrigeration up to 4 days.
- Reheat in skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
