TRAINAI RECIPE · LUNCH
Turkey Cabbage Rice Skillet
Brown the turkey, then let the shredded cabbage soften before folding in cooked rice.
- Prep
- 10 min
- Cook
- 18 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 150 g lean ground turkey, raw
- 180 g cabbage
- 70 g carrot
- 130 g brown rice, cooked
- 40 g onion
- 5 g olive oil
- 10 g reduced-sodium soy sauce
- 5 g fresh ginger
Ingredient notes
Includes animal protein.
Contains: gluten-containing ingredients, soy. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Shred cabbage, grate carrot and finely chop onion and ginger.
- Heat oil in a large skillet. Add turkey and onion; break up the meat and cook for 8–10 minutes until turkey reaches 74°C / 165°F.
- Add cabbage, carrot and ginger. Cook 5–6 minutes until softened. Stir in cooked rice and soy sauce with a splash of water; heat until steaming throughout.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
