Ingredients
Scale
- 2 tablespoons olive oil (divided)
- 1 pound ground turkey
- 1 small sweet onion (finely diced)
- 1 cup shredded carrots
- 3 garlic cloves (finely minced)
- 1 teaspoon finely minced fresh ginger
- ¼ cup chicken broth
- 1 small head cabbage (about 8 cups shredded)
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon toasted sesame oil
- Cooked white rice
- Green onions (green parts only, thinly sliced)
- Toasted sesame seeds
- Sriracha Mayo (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook until almost fully cooked through, about 5-6 minutes.
- Push the turkey to one side of the pan. Add onion and remaining tablespoon of olive oil. Cook for 3-4 minutes, stirring occasionally.
- Add shredded carrots, garlic, and ginger; cook for an additional 2 minutes while stirring frequently.
- Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
- Add cabbage, soy sauce or tamari, rice vinegar, salt, and pepper to the skillet.
- Stir well to combine all ingredients and cover with a lid.
- Reduce heat to medium-low and cook for 12-15 minutes until cabbage reaches your desired tenderness.
- Remove from heat and stir in toasted sesame oil.
- Serve your egg roll in a bowl over cooked white rice if using. Top with green onions, toasted sesame seeds, and sriracha mayo if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 90mg