Description
A quick and healthy take on classic egg rolls featuring ground turkey, crispy cabbage, and vibrant vegetables, bringing comfort food to the table without the guilt.
Ingredients
- 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 freshly minced ginger
- ¼ cup chicken broth
- 1 small head cabbage (approximately 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 (optional)
- Green onions (green parts, thinly sliced)
- Toasted sesame seeds
- Sriracha mayo (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the ground turkey and cook until it’s almost done, about 5-6 minutes.
- Push the cooked turkey to one side of the pan and add the remaining tablespoon of olive oil.
- Add the finely diced onion and cook for another 3-4 minutes, stirring occasionally.
- Add the shredded carrots, minced garlic, and ginger to the mixture, cooking for about 2 minutes while stirring frequently.
- Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
- Add in the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and pepper. Stir everything together and cover the pan.
- Reduce the heat to medium-low and let it cook for 12-15 minutes, or until the cabbage is at your desired tenderness.
- Remove the dish from heat and mix in the toasted sesame oil.
- Serve over white rice, if desired, and top with sliced green onions, toasted sesame seeds, and sriracha mayo for an extra kick.
Notes
For a vegetarian version, swap ground turkey for plant-based protein or omit it altogether. Store leftovers separately and reheat gently to preserve textures.