Ingredients
1lb ground turkey
1/2 or 1 onion (red, yellow, white, or vadila)
3 cloves garlic
1/2 to 1 cup shredded carrots
1 half of a cabbage (or all of it, depending on how much cabbage you would like)
1 tsp ground ginger
2 Tbsp rice vinegar
1/4 cup gluten-free soy sauce or coconut aminos ( you can modify this to your tastes)
2 Tbsp worcestershire sauce (I use Leon Perron’s)
Directions
Cook the ground turkey, onion, garlic, and carrots until the turkey is done. If you have excess fat, drain it from the turkey.
If draining, return the turkey to the pan. Add the cabbage, ginger, vinegar, soy sauce, and Worcestershire sauce. Cover the pan. Steam the cabbage until it is soft. The timing will depend on your burner setting. I cook for about 10 minutes, and it’s the desired consistency for us.
Notes
You can add a bell pepper with the carrots if you would like more veggies in the bowl. If you want spice, add a jalapeno with the carrots while cooking.
I have added cut broccoli with the cabbage to steam.
We have added zucchini too.
Leftovers can be put in a spring roll wrapper with cream cheese for another meal. I cook the wrap in the oven at 375°F for 25 minutes, or until the wrapper is crispy. You can always check in 10 minutes.