High-Volume Cabbage Turkey Stir-Fry (Print Version)

Lean turkey meets crisp vegetables in a quick, satisfying Asian-inspired stir-fry ready in 30 minutes.

# What You’ll 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 for garnish

# How-To Steps:

01 - Heat a large non-stick skillet or wok over medium-high heat. Add sesame oil and allow to shimmer.
02 - Add ground turkey and cook, breaking it apart with a spatula, until browned and cooked through, approximately 5 minutes.
03 - Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
04 - Add shredded cabbage, carrots, and 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 thoroughly to coat all ingredients evenly.
06 - Taste and adjust seasoning with salt and black pepper as desired.
07 - Remove from heat, incorporate sliced green onions, and top with toasted sesame seeds and additional green onions. Serve immediately.

# Expert Hints:

01 -
  • It fills your plate without filling you out, which sounds simple until you realize how rare that actually is.
  • The whole thing comes together in 30 minutes, making weeknight dinners feel less like a chore and more like something you actually chose to do.
  • You get that satisfying stir-fry experience without the takeout guilt or the sodium overload that comes with delivery.
02 -
  • Don't skip heating your pan properly; cold pan plus lean protein equals rubbery, disappointing turkey that never quite browns the way you want.
  • The cabbage is doing heavy lifting in terms of volume and fiber, but it only works if you don't overcook it into mushiness—tender-crisp is your target, not tender-soft.
03 -
  • Have all your ingredients prepped and sitting in small bowls before you start cooking—once the pan is hot, there's no time to go hunting for the ginger.
  • Taste as you go and adjust seasonings to your preference; some people want more vinegar for tang, others want more soy sauce for salt, and that's not a failure of the recipe, that's you making it yours.
Go Back