Description
This Ground Turkey Cabbage Skillet is a quick and healthy one-pan meal that combines lean ground turkey with tender cabbage and vibrant vegetables. Perfect for a nutritious weeknight dinner, it offers a flavorful blend of smoked paprika, garlic, and soy sauce, cooked to perfection in just 30 minutes.
Ingredients
Scale
Protein
- 1 lb (450g) ground turkey (lean or extra-lean)
Vegetables
- 4 cups cabbage, finely shredded (about ½ a medium head)
- 1 medium onion, diced
- 2 garlic cloves, minced
- ½ cup shredded carrots
- 1 diced bell pepper
Oils and Sauces
- 2 tbsp olive oil (or avocado oil)
- 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
- Splash of vinegar
Spices
- 1 tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional, for heat)
Instructions
- Prep Your Ingredients: Shred the cabbage using a knife or mandoline. Dice the onion and mince the garlic. Dice the bell pepper and shred the carrots.
- Cook the Ground Turkey: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and season with salt, pepper, and smoked paprika. Cook for 5-7 minutes, breaking the turkey into small pieces with a spatula, until browned and fully cooked. Remove the turkey from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion until softened, about 3 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- Cook the Cabbage and Other Vegetables: Add the shredded cabbage, shredded carrots, and diced bell pepper to the skillet and stir to combine with the onions and garlic. Pour in the soy sauce and toss the mixture to coat evenly. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender but still crisp.
- Combine and Serve: Return the cooked turkey to the skillet and mix well with the cabbage and vegetables. Taste and adjust seasonings as needed, adding red pepper flakes if desired. Add a splash of vinegar to brighten the flavors if you prefer. Serve warm as a standalone dish or with a side of your choice.
Notes
- Use coconut aminos instead of soy sauce for a gluten-free option.
- Adjust red pepper flakes to control the heat level.
- For extra flavor, add a splash of vinegar at the end of cooking.
- Can be served with rice, quinoa, or cauliflower rice for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days.
