High-Volume Cabbage Turkey (Printable version)

Lean turkey and crisp cabbage combine in a light, savory stir-fry perfect for a healthy meal.

# What you need:

→ Proteins

01 - 1.1 lb lean ground turkey

→ Vegetables

02 - 1 medium head green cabbage, shredded (approximately 1.75 lbs)
03 - 2 large carrots, julienned
04 - 1 red bell pepper, thinly sliced
05 - 4 green onions, sliced
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated

→ Sauces and Seasonings

08 - 3 tablespoons low-sodium soy sauce or tamari
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon sesame oil
11 - 1 teaspoon chili flakes, optional
12 - Salt and black pepper to taste

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - Extra sliced green onions

# How to Make It:

01 - Heat a large non-stick skillet or wok over medium-high heat. Add sesame oil.
02 - Add ground turkey and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 minutes.
03 - Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
04 - Add shredded cabbage, julienned carrots, and sliced bell pepper. Stir-fry for 5 to 7 minutes until vegetables are tender yet crisp.
05 - Stir in soy sauce, rice vinegar, and chili flakes if using. Toss well to combine all ingredients.
06 - Season with salt and black pepper to taste.
07 - Remove from heat, stir in green onions, and garnish with toasted sesame seeds and extra green onions.
08 - Serve hot immediately.

# Expert Advice:

01 -
  • It fills your bowl and your stomach without the guilt, leaving you satisfied for hours.
  • Everything cooks in one pan in less time than it takes to order takeout, and tastes infinitely fresher.
  • The combination of lean protein and fiber-packed vegetables makes this a quiet victory for your health goals.
02 -
  • Don't overcrowd your pan or the vegetables will steam instead of stir-fry—work in batches if you need to, as this is the difference between crispy and mushy.
  • Add the soy sauce at the end, not the beginning, because it seasons the already-cooked ingredients evenly and prevents the pan from becoming watery.
03 -
  • Grate your ginger while it's still cold and firm straight from the fridge—it releases more juice and distributes more evenly throughout the pan.
  • Toast your sesame seeds in a dry pan for 30 seconds right before serving so they're fragrant and crispy, not stale and flat.
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