Description
This Ground Turkey and Cabbage Skillet is a quick, flavorful, and healthy one-pan meal that combines lean ground turkey with vibrant vegetables and a savory ginger-soy sauce. Ready in just 30 minutes, it’s perfect for a nutritious weeknight dinner packed with protein and fiber.
Ingredients
Scale
Protein and Vegetables
- 1 lb (450 g) ground turkey
- 4 cups shredded green cabbage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced (any color)
Flavorings
- 3 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 2 tablespoons sesame oil
- Black pepper, to taste
Cooking Oil
- 1 tablespoon olive oil (for cooking)
Instructions
- Prepare Ingredients: Wash and shred the cabbage, dice the onion and bell pepper, mince the garlic, and grate the fresh ginger to have all your ingredients ready for cooking.
- Sauté Onion: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent and fragrant.
- Cook Ground Turkey: Add the ground turkey to the skillet, breaking it up into smaller pieces with a spatula. Cook for 5-7 minutes until the turkey is browned and fully cooked through with no pink remaining.
- Add Vegetables: Stir in the minced garlic, diced bell pepper, and shredded cabbage. Cook for another 5-7 minutes, stirring occasionally, until the cabbage softens and wilts.
- Season and Simmer: Pour in the soy sauce, sesame oil, and grated ginger. Add black pepper to taste. Stir everything well and let the mixture simmer for 2-3 minutes so the flavors meld together.
- Serve: Remove the skillet from heat. Optionally garnish with sesame seeds and chopped green onions. Serve warm as a wholesome main dish.
Notes
- You can substitute ground chicken or lean ground beef if preferred.
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Add a pinch of crushed red pepper flakes if you like some heat.
- To make this dish more filling, serve over steamed rice or quinoa.
- Leftovers store well in the refrigerator for up to 3 days and reheat quickly in a skillet or microwave.
