Description
A deconstructed, keto-friendly version of a classic egg roll, made quickly in one skillet with ground turkey, cabbage, and savory Asian-inspired sauce.
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
Green onions (green parts only, thinly sliced)
Toasted sesame seeds
Spicy Mayo (optional, made with halal mayo)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey and cook until almost cooked through, about 5-6 minutes, breaking it apart.
- Push turkey to one side. Add onion and remaining oil. Cook 3-4 minutes. Add carrots, garlic, and ginger; cook 2 minutes more.
- Pour in chicken broth and scrape up browned bits from pan bottom.
- Add cabbage, soy sauce/tamari, vinegar, salt, and pepper. Stir well, cover, and reduce heat to medium-low. Cook 12-15 minutes until cabbage is tender.
- Remove from heat. Stir in toasted sesame oil. Serve topped with green onions, sesame seeds, and spicy mayo if desired.
Notes
- For a time-saver, use a 14-oz bag of coleslaw mix instead of shredding cabbage and carrots.
- To make it spicier, add red pepper flakes with the garlic or more sriracha at the end.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in microwave or skillet.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 293 kcal
- Sugar: 10 g
- Sodium: 1367 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 84 mg