Ground Turkey Cabbage Skillet
A quick and nutritious one-pan meal featuring lean ground turkey, shredded cabbage, and flavorful seasonings, perfect for busy weeknight dinners or meal prep.
Equipment
- 1 large skillet for cooking turkey and vegetables
Ingredients
- 1 lb lean ground turkey
- 4 cups finely shredded cabbage about half a medium head
- 1 medium onion diced
- 2-3 cloves garlic minced
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons soy sauce or coconut aminos
- 1 teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- Optional: shredded carrots diced bell pepper, splash of vinegar or lemon juice
Instructions
- Prepare ingredients by shredding cabbage, dicing onion, and mincing garlic.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add ground turkey, season with salt, pepper, and smoked paprika, and cook 5–7 minutes until browned and cooked through, breaking it up as it cooks.
- Remove cooked turkey from skillet and set aside.
- Add remaining 1 tablespoon of olive oil to the skillet.
- Sauté diced onion for about 3 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add shredded cabbage to the skillet, toss with onions and garlic, then pour in soy sauce and stir well.
- Cook cabbage mixture for 5–7 minutes, stirring occasionally, until tender but not mushy.
- Return turkey to skillet and combine with cabbage mixture.
- Adjust seasoning to taste, add red pepper flakes if desired, and cook 1–2 more minutes to blend flavors.
- Serve hot on its own or over rice, quinoa, or cauliflower rice.
Notes
- Use ground chicken, beef, or pork as protein alternatives.
- Add extra veggies like carrots or bell peppers for more nutrition.
- A splash of vinegar or lemon juice brightens the flavors.
- Stores well in the fridge up to 3 days; reheat before serving.