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 fresh ginger (finely minced)
1/4 cup chicken broth
1 small head cabbage (8 cups shredded)
3 tablespoons tamari or soy sauce
1 tablespoon rice vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon toasted sesame oil
Garnish: Green onions, sesame seeds, sriracha mayo
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add turkey and cook until almost cooked through (5-6 minutes).
- Push turkey to the side; add remaining oil and onion. Cook 3-4 minutes.
- Stir in carrots, garlic, and ginger; cook for 2 minutes.
- Pour in chicken broth and deglaze the pan.
- Add cabbage, tamari, vinegar, salt, and pepper. Cover and reduce heat to medium-low.
- Cook for 12-15 minutes until cabbage reaches desired tenderness.
- Remove from heat, stir in sesame oil, and serve with desired toppings.
Notes
- Use coconut aminos for a soy-free version.
- Pre-shredded coleslaw mix works perfectly as a time-saver.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course
- Method: Skillet
- Cuisine: Asian-Inspired
- Diet: Ketogenic
Nutrition
- Serving Size: 1 bowl
- Calories: 293 kcal
- Sugar: 10 g
- Sodium: 1367 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 80 mg