Description
A healthy and easy deconstructed version of traditional egg rolls, featuring ground turkey and fresh vegetables.
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. Cook for about 2 minutes, 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, rice vinegar, salt, and pepper. Stir everything together and cover the pan.
- Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is tender to your liking.
- Remove from heat and mix in toasted sesame oil.
- Serve over white rice with sliced green onions, toasted sesame seeds, and sriracha mayo, if desired.
Notes
Feel free to customize with different vegetables or sauces based on your preference. Store leftovers in an airtight container for up to 3 days.
