Turkey Cabbage Bowl (Print Version)
# Ingredients:
01 -
2 tbsp olive oil, split between uses
02 -
1 lb ground turkey
03 -
1 small sweet onion, diced finely
04 -
1 cup carrot shreds
05 -
3 cloves garlic, minced small
06 -
1 tsp fresh ginger, chopped very small
07 -
1/4 cup chicken stock
08 -
1 small cabbage head, shredded (about 8 cups)
09 -
3 tbsp soy sauce or tamari
10 -
1 tbsp rice wine vinegar
11 -
3/4 tsp salt
12 -
1/2 tsp ground black pepper
13 -
1 tsp sesame oil, toasted
→ Extras for Serving (Optional)
14 -
Cooked rice (white)
15 -
Thinly sliced green onion tops
16 -
Sesame seeds, toasted
17 -
Spicy sriracha mayo
# Instructions:
01 -
Warm 1 tbsp of olive oil in a big skillet over medium heat. Drop in the turkey and cook, breaking it apart, until it’s nearly fully browned. This takes about 5 or 6 minutes.
02 -
Slide the turkey over to one side of the skillet. Add the onion and the second tbsp of olive oil to the other side. Stir here and there as it cooks for 3-4 minutes. Toss in the carrots, garlic, and ginger, and stir them around for another couple of minutes.
03 -
Pour in chicken stock and scrape the bottom to loosen stuck-on bits. Stir in your cabbage, soy sauce or tamari, vinegar, salt, and pepper. Mix well, then pop on a lid. Lower the heat to medium-low and let it cook for about 12-15 minutes until the cabbage is as soft as you’d like.
04 -
Turn off the heat and drizzle sesame oil over everything. Spoon into bowls over rice if you want, and top with green onions, sesame seeds, or sriracha mayo, if you feel like it.