Ingredients
Scale
2 tablespoons olive oil (divided)
1 pound ground turkey
1 small sweet onion (finely diced)
1 cup shredded carrots
3 garlic cloves (finely minced)
1 teaspoon finely minced fresh ginger
¼ cup chicken broth
1 small head cabbage (about 8 cups shredded)
3 tablespoons soy sauce or Tamari
1 tablespoon rice vinegar
¾ teaspoon salt
½ teaspoon black pepper
1 teaspoon toasted sesame oil
Cooked white rice (optional)
Green onions (green parts only, thinly sliced)
Toasted sesame seeds
Sriracha Mayo (optional, made with halal-certified ingredients)
Instructions
- Heat 1 tbsp oil in a large skillet over medium heat. Add turkey and cook for 5-6 min, breaking it up.
- Push turkey to one side. Add onion and remaining oil. Cook 3-4 min. Add carrots, garlic, ginger; cook 2 min.
- Pour in broth to deglaze pan. Add cabbage, soy sauce, vinegar, salt, and pepper. Stir well.
- Cover, reduce heat to medium-low. Cook 12-15 min until cabbage is tender. Remove from heat, stir in sesame oil.
- Serve over rice if desired. Top with green onions, sesame seeds, and sriracha mayo.
Notes
- For gluten-free, use Tamari.
- Shred cabbage and carrots ahead for faster prep.
- Toasting sesame seeds enhances flavor.
- Leftovers keep for 4 days in the fridge.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten-Free, Low-Carb, High-Protein
Nutrition
- Serving Size: 1 Bowl (approx. 1.5 cups)
- Calories: 293 kcal
- Sugar: 10 g
- Sodium: 1367 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 70 mg