25 Delicious Ground Turkey and Cabbage Recipes Healthy

Ready to shake up your weeknight dinners with something both nutritious and delicious? Ground turkey and cabbage are the dynamic duo you didn’t know you needed, offering endless possibilities for healthy, hearty meals. From savory stir-fries to comforting casseroles, our roundup of 25 recipes promises to inspire your next kitchen adventure. Let’s dive into these flavorful dishes that are sure to become new favorites!

Ground Turkey and Cabbage Stir-Fry

Never underestimate the power of a quick, healthy stir-fry to save your weeknight dinner. This Ground Turkey and Cabbage Stir-Fry is your ticket to a flavorful, no-fuss meal that packs a punch.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the perfect balance of flavor and healthiness)
• 4 cups shredded cabbage (the pre-shredded bag is a lifesaver here)
• 2 tbsp soy sauce (low-sodium is my preference to control the saltiness)
• 1 tbsp sesame oil (this is non-negotiable for that authentic Asian flair)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tsp ginger, grated (keep a knob in the freezer for easy grating anytime)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 tsp red pepper flakes (adjust to taste, but a little heat goes a long way)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes. Tip: Don’t stir too often; letting it sit helps develop a nice crust.
3. Push turkey to one side of the skillet. Add garlic and ginger to the empty space, sautéing for 30 seconds until fragrant. Tip: This prevents burning and maximizes flavor.
4. Mix turkey with garlic and ginger. Add cabbage, soy sauce, sesame oil, and red pepper flakes. Stir-fry for 3-4 minutes until cabbage is just wilted but still crisp. Tip: Overcooking cabbage turns it soggy, so keep it moving!

Makes you wonder how something so simple can taste so good, right? The turkey brings a hearty depth, while the cabbage stays crisp, offering a fresh contrast. Serve it over a bed of steamed rice or wrap it in lettuce leaves for a low-carb twist.

Spicy Ground Turkey and Cabbage Soup

Whip up this Spicy Ground Turkey and Cabbage Soup for a meal that’s bold, comforting, and packed with flavor. Perfect for those chilly evenings when you crave something hearty but healthy.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 lb ground turkey (lean for health, but go for regular if you want extra juiciness)
• 1 medium onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best, no jarred stuff here)
• 1 tsp red pepper flakes (adjust if you’re not into too much heat)
• 4 cups chicken broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 small head cabbage, chopped (about 4 cups—trust me, it wilts down)
• 1 can diced tomatoes (14.5 oz, with juices for that tangy kick)
• 1 tsp salt (start with this, you can always add more later)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, roughly 5 minutes. Tip: Don’t stir too much; let it get a nice sear.
3. Toss in onion and garlic. Sauté until soft and fragrant, about 3 minutes. Tip: Lower the heat if garlic starts to brown too quickly.
4. Sprinkle red pepper flakes, salt, and pepper. Stir to coat everything evenly.
5. Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce to a simmer.
6. Add chopped cabbage. Cover and simmer for 15 minutes, or until cabbage is tender. Tip: Peek occasionally to ensure it’s not boiling too hard.
7. Taste and adjust seasoning if needed. Serve hot.

Outrageously good, this soup balances spicy, savory, and slightly sweet flavors. The cabbage turns silky, making each spoonful a delight. Try topping with avocado slices or a dollop of sour cream for extra richness.

Ground Turkey and Cabbage Skillet

Y’all, this skillet is your weeknight hero—quick, hearty, and packed with flavor. Ground turkey meets crisp cabbage in a one-pan wonder that’s begging to be devoured.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the perfect balance)
• 4 cups shredded green cabbage (trust me, pre-shredded saves time)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp garlic powder (because fresh is great, but this is faster)
• 1/2 tsp smoked paprika (for that smoky depth)
• Salt and pepper (don’t skimp—season as you go)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering—about 1 minute.
2. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, 5-6 minutes. Tip: Don’t stir too much; let it get a nice sear.
3. Sprinkle garlic powder, smoked paprika, salt, and pepper over the turkey. Stir to coat evenly.
4. Toss in shredded cabbage, stirring to combine. Cook for 4-5 minutes until cabbage is just wilted but still crunchy. Tip: Cover the skillet for 2 minutes to speed up wilting.
5. Taste and adjust seasoning if needed. Serve hot. Tip: A squeeze of lemon brightens it up!

Expect a juicy, savory turkey with crisp-tender cabbage—it’s a texture dream. Scoop it over quinoa or stuff into warm tortillas for a fun twist.

Healthy Ground Turkey and Cabbage Rolls

Alright, let’s dive into these Healthy Ground Turkey and Cabbage Rolls—packed with flavor, low on guilt, and perfect for meal prep. A must-try for anyone looking to spice up their dinner routine without the extra calories.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the best balance of flavor and health)
• 1 large head of green cabbage (the outer leaves are your best friends here)
• 1 cup cooked brown rice (quinoa works too if you’re feeling fancy)
• 1 small onion, finely diced (yellow or white, your call)
• 2 cloves garlic, minced (fresh is key—no jarred stuff!)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp smoked paprika (adds a killer depth of flavor)
• Salt and pepper to taste (but be generous, turkey needs it)
• 1 cup low-sodium chicken broth (trust me, it makes all the difference)
• 1 tbsp tomato paste (the secret umami booster)

Instructions

1. Preheat your oven to 375°F—no guessing, use that oven thermometer.
2. Bring a large pot of water to a boil. Carefully peel off 8 large cabbage leaves and blanch them for 2 minutes until pliable. Tip: Use tongs to avoid burns.
3. In a skillet over medium heat, sauté onion and garlic in olive oil until translucent, about 3 minutes. Tip: Don’t rush this—flavor builds here.
4. Add ground turkey, breaking it up with a spoon, until no pink remains, about 5 minutes. Stir in smoked paprika, salt, and pepper.
5. Mix in cooked rice and tomato paste, then remove from heat. Tip: Let this cool slightly for easier handling.
6. Place a portion of the turkey mixture onto each cabbage leaf, fold the sides, and roll tightly. Secure with toothpicks if needed.
7. Arrange rolls seam-side down in a baking dish, pour chicken broth over, and cover with foil.
8. Bake for 25 minutes, then uncover and bake another 10 minutes for a slight crisp.

Now, these rolls come out juicy with a hint of smokiness, and the cabbage? Perfectly tender. Serve them over a bed of extra rice or with a dollop of Greek yogurt for a creamy contrast.

Ground Turkey and Cabbage Casserole

Here’s a dish that’ll shake up your weeknight dinner routine—Ground Turkey and Cabbage Casserole. Hearty, healthy, and packed with flavor, it’s a one-pan wonder that’s as easy to make as it is delicious.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the perfect balance of flavor and healthiness)
• 4 cups shredded cabbage (the pre-shredded bagged kind saves so much time)
• 1 cup diced onions (yellow onions are my pick for their sweetness)
• 2 cloves garlic, minced (fresh is best here, no jarred stuff)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp smoked paprika (adds a deep, smoky flavor)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 cup shredded cheddar cheese (sharp cheddar brings the best flavor)

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to melt the cheese beautifully.
2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until translucent—about 3 minutes.
3. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Stir in cabbage, smoked paprika, salt, and pepper. Cook for another 5 minutes until cabbage starts to soften. Tip: Keep stirring to prevent any burning.
5. Transfer the mixture to a baking dish, spreading it evenly. Sprinkle cheddar cheese on top.
6. Bake for 15 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving for easier slicing.

Look at that cheesy, golden top! The cabbage stays slightly crisp, adding a nice texture contrast to the tender turkey. Serve it with a dollop of sour cream or over a bed of quinoa for an extra protein punch.

Ground Turkey and Cabbage Tacos

Now, let’s dive into making these Ground Turkey and Cabbage Tacos that are about to blow your mind. Quick, easy, and packed with flavor, they’re your next weeknight hero.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the perfect balance)
• 2 cups shredded green cabbage (extra crunch, please)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp cumin (because flavor is key)
• 1/2 tsp smoked paprika (for that smoky hint)
• 1/2 tsp garlic powder (no fresh garlic? No problem.)
• 1/4 tsp salt (just enough to bring it all together)
• 8 small corn tortillas (warmed up, they’re a game changer)
• 1/2 cup chopped cilantro (freshness overload)
• 1 lime, cut into wedges (for that zesty finish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Sprinkle cumin, smoked paprika, garlic powder, and salt over the turkey. Stir well to coat every piece.
4. Toss in the shredded cabbage, mixing until just wilted, about 2 minutes. Tip: Don’t overcook the cabbage to keep that crunch.
5. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Cover them with a towel to stay warm and pliable.
6. Fill each tortilla with the turkey and cabbage mixture. Top with cilantro and a squeeze of lime. Tip: A dollop of Greek yogurt adds a creamy twist.

Ready to serve? These tacos are a crunchy, juicy, flavor-packed delight. Try stacking them high with extra lime wedges on the side for a vibrant presentation.

Ground Turkey and Cabbage Meatballs

You’ve been scrolling for hours, and now you’re here—let’s make these Ground Turkey and Cabbage Meatballs the star of your dinner table.

Ingredients

• 1 lb ground turkey (I go for 93% lean for juicier meatballs)
• 2 cups finely shredded cabbage (trust me, it adds a crunch you’ll love)
• 1/2 cup breadcrumbs (panko is my secret for extra crispiness)
• 1 large egg (room temp blends better, just saying)
• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (don’t skimp, it’s key for flavor)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)

Instructions

1. Preheat your oven to 375°F—this ensures even cooking.
2. In a large bowl, mix ground turkey, shredded cabbage, breadcrumbs, egg, garlic powder, salt, and pepper. Tip: Use your hands for the best mix, but don’t overwork it.
3. Shape the mixture into 1.5-inch meatballs. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, 2 minutes per side—just for that golden crust.
5. Transfer meatballs to a baking sheet. Bake for 15 minutes, or until the internal temp hits 165°F. Tip: A meat thermometer is your best friend here.

Mouthwatering and packed with texture, these meatballs are a game-changer. Serve them over zucchini noodles for a low-carb twist, or dunk them in your favorite sauce—either way, they’re disappearing fast.

Ground Turkey and Cabbage Lettuce Wraps

Viral for a reason, these wraps pack a punch with lean protein and crunch. Perfect for meal prep or a quick dinner fix.

Ingredients

• 1 lb ground turkey (I go for 93% lean for juiciness)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 4 cups shredded cabbage (the purple kind adds a pop of color)
• 1/4 cup soy sauce (low-sodium works great here)
• 1 tbsp minced garlic (because more is always better)
• 1 tsp ginger paste (freshly grated if you’re feeling fancy)
• 8 large lettuce leaves (butter lettuce is my wrap MVP)
• 1/2 cup shredded carrots (for a sweet crunch)
• 2 green onions, sliced (tops and all for extra flavor)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Stir in garlic and ginger paste, cooking for 1 minute until fragrant (tip: don’t let the garlic burn).
4. Toss in cabbage and carrots, stirring to combine. Cook for 3 minutes until slightly softened.
5. Pour in soy sauce, mixing well. Let everything simmer for 2 minutes to blend flavors (tip: taste and adjust seasoning now).
6. Remove from heat and fold in green onions.
7. Spoon the mixture into lettuce leaves, wrapping them up like little burritos (tip: double up the leaves for extra sturdiness).

Outrageously fresh and satisfying, these wraps are a textural dream with their crisp lettuce and tender filling. Serve them with a side of sriracha mayo for an extra kick.

Ground Turkey and Cabbage Dumplings

Overwhelm your taste buds with these juicy Ground Turkey and Cabbage Dumplings—packed with flavor, easy to make, and downright addictive.

Ingredients

• 1 lb ground turkey (the leaner, the better for these dumplings)
• 2 cups finely shredded cabbage (trust me, it’s the crunch you didn’t know you needed)
• 1 tbsp minced garlic (because everything’s better with garlic)
• 1 tbsp grated ginger (fresh is best, but powdered works in a pinch)
• 2 tbsp soy sauce (I’m loyal to the low-sodium kind)
• 1 tbsp sesame oil (this is the secret flavor bomb)
• 1 pack dumpling wrappers (keep them under a damp towel to prevent drying out)
• 2 tbsp vegetable oil (for that perfect golden sear)
• 1/2 cup water (for steaming—don’t skip this step!)

Instructions

1. In a large bowl, mix ground turkey, cabbage, garlic, ginger, soy sauce, and sesame oil until well combined.
2. Place a small spoonful of the mixture in the center of a dumpling wrapper.
3. Wet the edges of the wrapper with water, fold over, and pleat to seal. (Tip: Don’t overfill, or they’ll burst during cooking.)
4. Heat vegetable oil in a large skillet over medium-high heat. Add dumplings in a single layer, flat side down.
5. Cook for 2-3 minutes until bottoms are golden brown. (Tip: Listen for a sizzle—that’s your cue they’re searing perfectly.)
6. Carefully add water to the skillet, cover immediately, and steam for 5 minutes. (Tip: Use a clear lid to monitor without losing steam.)
7. Uncover and cook for another 2 minutes to crisp up the bottoms again.

Light, crispy, and bursting with flavor, these dumplings are a game-changer. Serve them with a spicy dipping sauce or over a bed of steamed greens for an extra veggie kick.

Ground Turkey and Cabbage Stuffed Peppers

Craving a twist on stuffed peppers? These ground turkey and cabbage stuffed peppers are your weeknight hero—packed with flavor, easy to make, and downright delicious.

Ingredients

• 4 large bell peppers (I go for a mix of colors for that Instagram-worthy look)
• 1 lb ground turkey (lean works best here)
• 2 cups shredded cabbage (extra crunch, yes please!)
• 1 cup cooked quinoa (for that protein boost)
• 1/2 cup diced onions (sweet onions are my fave)
• 2 cloves garlic, minced (fresh is always better)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp smoked paprika (adds a nice depth)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, always)
• 1 cup marinara sauce (homemade or store-bought, no judgment)
• 1/2 cup shredded mozzarella cheese (because cheese makes everything better)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Cut the tops off the bell peppers and remove the seeds. Pro tip: Keep the tops for a cute presentation.
3. Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until translucent—about 3 minutes.
4. Add ground turkey, breaking it apart with a spoon. Cook until no longer pink—about 5 minutes.
5. Stir in shredded cabbage, cooked quinoa, smoked paprika, salt, and pepper. Cook for another 2 minutes.
6. Fill each bell pepper with the turkey mixture. Place them in a baking dish.
7. Pour marinara sauce over the peppers. Cover with foil and bake for 25 minutes.
8. Remove foil, sprinkle with mozzarella cheese, and bake uncovered for 10 more minutes—or until cheese is bubbly.
9. Let them cool for 5 minutes before serving. This helps the flavors meld.

Get ready for a flavor explosion! The peppers are tender, the filling is savory with a hint of smokiness, and the cheese? Perfectly melted. Serve with a side of crusty bread to soak up the sauce.

Ground Turkey and Cabbage Hash

Viral doesn’t even begin to cover it—this Ground Turkey and Cabbage Hash is the weeknight hero you didn’t know you needed. Bold flavors, minimal effort, and maximum satisfaction. Let’s dive in.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the perfect balance)
• 4 cups shredded green cabbage (trust me, pre-shredded saves the day)
• 1 large onion, diced (yellow for sweetness, white for bite)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp smoked paprika (the secret weapon)
• 1/2 tsp garlic powder (because fresh is great, but this is quicker)
• Salt and pepper (to your heart’s content, but I start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering—about 2 minutes.
2. Add diced onion, stirring occasionally, until translucent—about 3 minutes. Tip: Don’t rush this; sweetness builds here.
3. Crumble in ground turkey, breaking it apart with a spatula. Cook until no pink remains—about 5 minutes. Tip: Season with salt, pepper, and smoked paprika now for layered flavor.
4. Toss in shredded cabbage, stirring to combine. Cover and cook for 5 minutes to soften. Tip: Peek halfway to stir—uneven cooking is the enemy.
5. Uncover, increase heat to high, and cook for another 2 minutes to crisp edges. That’s where the magic happens.

When it’s all said and done, you’ve got a dish that’s crisp, savory, and unexpectedly hearty. Serve it topped with a fried egg for breakfast vibes, or wrap it in a tortilla for a quick lunch. Winner winner, turkey dinner.

Ground Turkey and Cabbage Egg Rolls

Outshine your takeout cravings with these crispy, savory rolls packed with lean protein and crunchy veggies—perfect for a quick dinner or meal prep hero.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the best balance of flavor and health)
• 4 cups shredded cabbage (the pre-shredded bag is a lifesaver on busy nights)
• 1 tbsp minced garlic (because fresh is always better)
• 2 tbsp soy sauce (low-sodium lets you control the salt)
• 1 tbsp sesame oil (this is the secret flavor bomb)
• 1 tsp ginger paste (tube ginger for the win—no grating needed)
• 12 egg roll wrappers (find them in the refrigerated section near the tofu)
• 1 egg, beaten (room temp eggs make for easier brushing)
• 2 tbsp vegetable oil (for frying, but air fryer fans, I’ve got tips for you too)

Instructions

1. Heat a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
2. Stir in the garlic, cabbage, soy sauce, sesame oil, and ginger paste. Cook for another 3-4 minutes until the cabbage is just wilted. Tip: Don’t overcook the cabbage—it should still have a bit of crunch.
3. Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Spoon 2 tbsp of the filling onto the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of beaten egg. Tip: Keep the wrappers covered with a damp towel to prevent drying out.
4. Heat vegetable oil in a skillet over medium heat. Fry the egg rolls in batches, turning occasionally, until golden brown on all sides, about 2-3 minutes per side. Tip: For a lighter version, spray with oil and air fry at 375°F for 10 minutes, flipping halfway.

Munch into these golden delights and get ready for the perfect crunch giving way to a juicy, flavorful center. Serve with a side of sweet chili sauce or go bold with a sriracha mayo dip for an extra kick.

Ground Turkey and Cabbage Pizza

Alright, let’s dive straight into this game-changing Ground Turkey and Cabbage Pizza that’s about to rock your world. A must-try for anyone craving a twist on the classic pizza night!

Ingredients

• 1 lb ground turkey (the leaner, the better for a guilt-free feast)
• 2 cups shredded cabbage (adds the perfect crunch)
• 1 pre-made pizza dough (because we’re all about that convenience)
• 1/2 cup marinara sauce (go for the one with basil for an herby kick)
• 1 cup shredded mozzarella (because what’s pizza without cheese?)
• 2 tbsp extra virgin olive oil (my kitchen staple for everything)
• 1 tsp garlic powder (for that irresistible aroma)
• 1/2 tsp red pepper flakes (adjust if you’re not into heat)

Instructions

1. Preheat your oven to 425°F—this ensures a crispy crust.
2. Heat olive oil in a pan over medium heat, then add ground turkey. Break it apart with a spatula and cook until no pink remains, about 5-7 minutes.
3. Sprinkle garlic powder and red pepper flakes over the turkey, stirring to coat evenly. Tip: This is where the flavor starts to build, so don’t skip the spices!
4. Roll out your pizza dough on a floured surface to prevent sticking, then transfer to a baking sheet.
5. Spread marinara sauce evenly over the dough, leaving a small border for the crust.
6. Top with the cooked turkey, shredded cabbage, and mozzarella. Tip: Layering the cabbage under the cheese helps it soften just right.
7. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: For an extra crispy bottom, place the baking sheet on the lowest oven rack.

Kick back and enjoy this masterpiece where the juicy turkey meets the crisp cabbage atop a cheesy, saucy base. Perfect for slicing into squares for a fun, shareable meal or devouring solo—no judgment here.

Ground Turkey and Cabbage Pasta

Hungry for a dish that’s as easy to make as it is to devour? This ground turkey and cabbage pasta is your weeknight hero—packed with flavor, light on the wallet, and ready in a flash.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the perfect balance of juiciness and health)
• 2 cups shredded cabbage (the pre-shredded bagged kind is a lifesaver)
• 8 oz whole wheat pasta (because why not sneak in some extra fiber?)
• 2 tbsp extra virgin olive oil (my kitchen staple for everything)
• 3 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tsp red pepper flakes (adjust to your heat preference)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• Salt and pepper (to season, but we’ll be specific in the steps)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for the best pasta flavor.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Add the minced garlic and red pepper flakes to the skillet, stirring for 30 seconds until fragrant.
5. Toss in the shredded cabbage, stirring occasionally, until just wilted, about 3 minutes. Tip: Keep the cabbage crisp for a nice texture contrast.
6. Combine the cooked pasta, turkey mixture, and Parmesan cheese in the skillet. If needed, add reserved pasta water a little at a time to loosen the sauce.
7. Season with salt and pepper to taste, then serve immediately.

Crave-worthy with a satisfying crunch from the cabbage and a creamy finish from the Parmesan, this dish is a winner. Try topping with an extra sprinkle of red pepper flakes for a spicy kick or serve with a side of crusty bread to soak up every last bit.

Ground Turkey and Cabbage Salad

Make your meal prep a breeze with this no-fuss, protein-packed ground turkey and cabbage salad that’s as crunchy as it is satisfying.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the perfect balance of flavor and health)
• 4 cups shredded green cabbage (the crunchier, the better!)
• 1/2 cup diced red onion (for a sharp, colorful kick)
• 1/4 cup extra virgin olive oil (my kitchen staple for dressings)
• 2 tbsp apple cider vinegar (adds a tangy twist)
• 1 tsp honey (just a hint of sweetness to balance the acidity)
• 1/2 tsp salt (don’t skimp—it brings all the flavors together)
• 1/4 tsp black pepper (freshly ground, if you’ve got it)

Instructions

1. Heat a large skillet over medium-high heat and add the ground turkey. Break it apart with a spatula as it cooks.
2. Cook the turkey for 5-7 minutes, until no pink remains and it’s nicely browned. Tip: Don’t stir too often—letting it sit helps develop a golden crust.
3. While the turkey cooks, whisk together olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl. Tip: Taste as you go—adjust the sweetness or acidity to your liking.
4. In a large bowl, combine the cooked turkey, shredded cabbage, and diced red onion.
5. Pour the dressing over the salad and toss everything until well coated. Tip: Let it sit for 5 minutes before serving to let the flavors meld.

Hearty yet light, this salad delivers a satisfying crunch with every bite. Serve it straight from the bowl or wrap it in lettuce leaves for a fun, hands-off meal.

Ground Turkey and Cabbage Wraps

Zesty and lean, these wraps are your weeknight savior—packed with flavor, light on cleanup. Ground turkey meets crunchy cabbage in a dance of textures that’ll have you coming back for seconds.

Ingredients

• 1 lb ground turkey (the leaner, the better for these wraps)
• 2 cups shredded green cabbage (trust me, it’s the crunch you crave)
• 1 tbsp extra virgin olive oil (my kitchen staple for everything)
• 1 tsp garlic powder (because fresh is great, but we’re keeping it simple)
• 1/2 tsp smoked paprika (for that subtle kick)
• 4 large whole wheat tortillas (warm them up for extra pliability)
• Salt to taste (I’m generous here, but you do you)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers—about 1 minute.
2. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, roughly 5 minutes.
3. Sprinkle garlic powder and smoked paprika over the turkey. Stir to coat evenly—this is where the magic starts.
4. Toss in shredded cabbage. Cook for another 3 minutes, just until it softens slightly but keeps its crunch.
5. Season with salt. Give it a quick taste test—adjust if needed.
6. Warm tortillas in a dry skillet for 30 seconds each side or until they’re pliable and slightly toasted.
7. Divide the turkey and cabbage mixture evenly among the tortillas. Fold like a pro—tight and neat.

Perfect for hands-on eating, these wraps are a textural dream—soft tortilla, juicy turkey, and that undeniable cabbage crunch. Serve with a side of hot sauce or a dollop of Greek yogurt for an extra zing.

Ground Turkey and Cabbage Stew

Just when you thought ground turkey couldn’t get any cozier, this stew proves you wrong. Packed with cabbage and a punch of flavor, it’s the ultimate comfort food hack.

Ingredients

• 1 lb ground turkey (the leaner, the better for this stew)
• 4 cups chopped cabbage (I like mine chunky for texture)
• 1 diced onion (yellow onions are my go-to for sweetness)
• 2 minced garlic cloves (fresh is best, no shortcuts here)
• 2 tbsp olive oil (extra virgin, because flavor matters)
• 4 cups chicken broth (homemade if you’ve got it, but store-bought works)
• 1 tsp smoked paprika (this is the secret weapon)
• Salt and pepper (to your heart’s content, but start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until translucent, roughly 3 minutes. Tip: Don’t let the garlic burn—it turns bitter.
3. Toss in the ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Browning the turkey adds depth, so don’t rush this step.
4. Stir in the smoked paprika, salt, and pepper, coating the turkey evenly.
5. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce to a simmer.
6. Add the chopped cabbage, stirring to combine. Simmer uncovered for 20 minutes, or until the cabbage is tender. Tip: Keep an eye on the broth level; add a splash more if it gets too low.

Grab a spoon and dive into this hearty, flavor-packed stew. The cabbage turns silky, soaking up all the smoky paprika goodness. Serve it with a crusty bread to mop up every last drop, or over rice for a fuller meal.

Ground Turkey and Cabbage Curry

Whip up this Ground Turkey and Cabbage Curry when you’re craving something hearty yet healthy—it’s a one-pan wonder that packs flavor and simplicity.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the perfect balance)
• 4 cups shredded cabbage (the pre-shredded bag is a lifesaver)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy dreaminess)
• 2 tbsp curry powder (this is your flavor backbone, don’t skimp)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 small onion, diced (yellow for sweetness)
• 2 garlic cloves, minced (fresh only, please)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering—about 2 minutes.
2. Add diced onion and minced garlic, sauté until translucent and fragrant, roughly 3 minutes.
3. Crank the heat to medium-high, add ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
4. Sprinkle curry powder, salt, and black pepper over the turkey, stir to coat evenly—this blooms the spices.
5. Pour in coconut milk, stir to combine, then let it simmer for 2 minutes to thicken slightly.
6. Fold in shredded cabbage, reduce heat to medium, cover, and cook for 5 minutes until cabbage is tender but still has a bite.
7. Uncover, give it a final stir, and adjust seasoning if needed. Tip: Let it sit for 5 minutes off heat—the flavors meld beautifully.

Now, the texture is a creamy, slightly crunchy delight with layers of spice. Serve it over a bed of jasmine rice or scoop it up with warm naan for a cozy meal that feels like a hug.

Ground Turkey and Cabbage Pie

Kickstart your week with this Ground Turkey and Cabbage Pie—a dish that’s as nutritious as it is delicious. Perfect for meal prep or a cozy dinner, it’s a game-changer.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the best texture)
• 2 cups shredded cabbage (green cabbage adds a nice crunch)
• 1 cup diced onions (yellow onions for sweetness)
• 2 cloves garlic, minced (fresh is always better)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, please)
• 1 cup shredded cheddar cheese (sharp cheddar for that punch)
• 1 pre-made pie crust (because we’re all about that ease)

Instructions

1. Preheat your oven to 375°F—no guessing here, use an oven thermometer.
2. Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until translucent, about 3 minutes.
3. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, roughly 5 minutes.
4. Stir in cabbage, salt, and pepper. Cook for another 5 minutes until cabbage is slightly wilted.
5. Remove from heat, mix in half the cheddar cheese—this melts into the filling beautifully.
6. Press the pie crust into a 9-inch pie dish. Pour the turkey mixture in, spreading evenly.
7. Sprinkle the remaining cheese on top. Bake for 25 minutes, or until the crust is golden.
8. Let it sit for 5 minutes before slicing—patience pays off with cleaner cuts.

Dig into a slice where the crust is buttery, the filling is savory with a hint of sweetness from the onions, and the cheese pulls apart just right. Serve with a side of hot sauce for an extra kick or a simple green salad to keep it light.

Ground Turkey and Cabbage Slaw

Craving something light yet satisfying? This Ground Turkey and Cabbage Slaw is your go-to for a quick, nutritious meal that packs a punch of flavor without the guilt.

Ingredients

• 1 lb ground turkey (I always go for lean to keep it light)
• 4 cups shredded cabbage (the crunchier, the better)
• 1/2 cup mayonnaise (trust me, it’s the secret binder)
• 2 tbsp apple cider vinegar (for that tangy kick)
• 1 tbsp honey (a sweet contrast to the vinegar)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (to bring all the flavors together)
• 1/4 tsp black pepper (just enough to spice things up)
• 1 tbsp olive oil (extra virgin is my kitchen staple)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add ground turkey to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Tip: Don’t stir too often to get a nice sear.
3. While the turkey cooks, whisk together mayonnaise, apple cider vinegar, honey, garlic powder, salt, and pepper in a large bowl. Tip: Adjust honey to taste if you prefer sweeter or tangier.
4. Add shredded cabbage to the bowl with the dressing and toss until evenly coated.
5. Once the turkey is cooked, let it cool for 2 minutes before adding to the cabbage slaw. This prevents the cabbage from wilting.
6. Gently mix the turkey into the slaw until everything is well combined. Tip: For extra crunch, let the slaw sit for 10 minutes before serving.

Fresh and vibrant, this slaw offers a delightful contrast between the tender turkey and crisp cabbage. Serve it in lettuce wraps for a low-carb option or alongside grilled corn for a summer feast.

Ground Turkey and Cabbage Pancakes

Transform your weeknight dinner with these crispy, savory pancakes that pack a punch of flavor and nutrition. They’re a game-changer for using up that half-head of cabbage lurking in your fridge.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the perfect balance of juiciness and health)
• 2 cups shredded cabbage (the pre-shredded bag saves time, but fresh shreds have better crunch)
• 1/2 cup all-purpose flour (for a gluten-free twist, almond flour works surprisingly well)
• 2 large eggs (room temp eggs blend smoother into the mix)
• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a large bowl, combine the ground turkey, shredded cabbage, flour, eggs, garlic powder, salt, and black pepper. Mix until just combined—overmixing makes the pancakes tough.
2. Heat the olive oil in a large skillet over medium heat (350°F if you’re using a thermometer). The oil should shimmer but not smoke.
3. Form the mixture into 1/4 cup patties. Gently place them in the skillet, leaving space between each for flipping.
4. Cook for 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F. Flip only once to ensure a crispy exterior.
5. Transfer to a paper towel-lined plate to drain any excess oil. Let them rest for 2 minutes—this helps them set.

Amazingly crispy on the outside, tender and flavorful inside, these pancakes are a hit with a dollop of sour cream or atop a fresh arugula salad for a light meal. The cabbage adds a subtle sweetness that pairs unexpectedly well with the savory turkey.

Ground Turkey and Cabbage Burgers

Viral food trends got you bored? Switch it up with these juicy, flavor-packed Ground Turkey and Cabbage Burgers—your new weeknight hero.

Ingredients

• 1 lb ground turkey (the leaner, the better for these burgers)
• 2 cups finely shredded cabbage (trust me, it adds the perfect crunch)
• 1/4 cup breadcrumbs (I like panko for extra crispiness)
• 1 large egg (room temp blends smoother)
• 2 tbsp soy sauce (low sodium is my go-to)
• 1 tbsp sesame oil (the secret flavor booster)
• 1 tsp garlic powder (because fresh is great, but this is easier)
• 1/2 tsp black pepper (freshly ground packs a punch)
• 1 tbsp extra virgin olive oil (for frying, because it’s my kitchen staple)

Instructions

1. In a large bowl, combine ground turkey, shredded cabbage, breadcrumbs, egg, soy sauce, sesame oil, garlic powder, and black pepper. Mix until just combined—overmixing makes tough burgers.
2. Shape the mixture into 4 equal patties, about 1/2 inch thick. Pro tip: Make a slight indent in the center of each patty to prevent bulging while cooking.
3. Heat olive oil in a large skillet over medium heat. Once hot, add the patties. Cook for 5-6 minutes per side, or until golden brown and internal temperature reaches 165°F.
4. Let the burgers rest for 2 minutes before serving. This keeps them juicy.

Just like that, you’ve got burgers that are crispy on the outside, tender inside, with a hint of umami from the soy and sesame. Serve them on toasted buns with a slaw or go bun-less over a salad for a low-carb twist.

Ground Turkey and Cabbage Loaf

Craving something hearty yet healthy? This ground turkey and cabbage loaf is your weeknight hero—packed with flavor, easy to whip up, and surprisingly moist.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the perfect balance)
• 2 cups shredded cabbage (green cabbage adds a nice crunch)
• 1/2 cup breadcrumbs (panko works wonders for texture)
• 1/4 cup milk (whole milk makes it richer)
• 1 large egg (room temp blends better)
• 2 tbsp olive oil (extra virgin is my go-to)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp onion powder (for that extra umami kick)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, always)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a loaf pan with olive oil.
2. In a large bowl, mix the ground turkey, shredded cabbage, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and pepper until just combined. Tip: Don’t overmix to keep the loaf tender.
3. Transfer the mixture to the prepared loaf pan, pressing down gently to eliminate air pockets. Tip: Wet your hands to prevent sticking.
4. Bake for 45 minutes, or until the top is golden brown and the internal temperature reaches 165°F (74°C). Tip: Let it rest for 10 minutes before slicing for cleaner cuts.

Now, the loaf emerges juicy with a slight crunch from the cabbage. Serve it sliced with a drizzle of hot sauce or atop a bed of greens for a low-carb twist.

Ground Turkey and Cabbage Quesadillas

Unleash a flavor bomb with these Ground Turkey and Cabbage Quesadillas—quick, crunchy, and packed with protein. Perfect for those ‘what’s for dinner?’ nights.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the best balance of flavor and health)
• 2 cups shredded green cabbage (extra crunch, please!)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp ground cumin (because it’s magic)
• 1/2 tsp garlic powder (no fresh garlic? No problem.)
• 4 large flour tortillas (the bigger, the better for folding)
• 1 cup shredded Monterey Jack cheese (melts like a dream)
• Salt to taste (but really, just a pinch)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering—about 1 minute.
2. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes. Tip: Don’t stir too much; let it get a bit crispy.
3. Sprinkle cumin and garlic powder over the turkey, stir to coat evenly.
4. Toss in the shredded cabbage, cooking for another 2 minutes until just wilted. Tip: Keep the cabbage crunchy for texture.
5. Remove the skillet from heat. Season with salt, then set aside.
6. Lay out tortillas on a clean surface. Divide the turkey mixture and cheese evenly among them, folding each in half.
7. Wipe the skillet clean, return to medium heat. Cook each quesadilla for 2-3 minutes per side, until golden and cheese is melted. Tip: Press down lightly with a spatula for even browning.

Just like that, you’ve got a quesadilla with a satisfying crunch and a juicy, spiced filling. Serve with a dollop of sour cream or a fiery salsa for an extra kick.

Ground Turkey and Cabbage Stir Fry with Ginger

Hungry for a quick, flavor-packed dinner? This stir fry is your weeknight hero—juicy ground turkey meets crisp cabbage, all jazzed up with a kick of ginger.

Ingredients

• 1 lb ground turkey (I go for 93% lean for the perfect balance)
• 4 cups shredded green cabbage (about half a medium head—crunch is key!)
• 2 tbsp avocado oil (my high-smoke point MVP)
• 1 tbsp freshly grated ginger (trust me, fresh makes all the difference)
• 2 cloves garlic, minced (because more garlic is always better)
• 2 tbsp soy sauce (I use low-sodium to control the salt)
• 1 tbsp rice vinegar (for that tangy punch)
• 1 tsp sesame oil (a little goes a long way)
• 1/2 tsp red pepper flakes (adjust to your heat level)

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering—about 1 minute.
2. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes. Tip: Don’t stir too much; let it get a nice sear.
3. Toss in garlic and ginger, stirring for 30 seconds until fragrant—watch closely to avoid burning.
4. Add shredded cabbage, soy sauce, rice vinegar, and red pepper flakes. Stir to combine.
5. Cook for 5-7 minutes, stirring occasionally, until cabbage is tender but still crisp. Tip: Cover the skillet for the last 2 minutes to speed up wilting.
6. Drizzle with sesame oil, give it one final stir, and remove from heat. Tip: Let it sit for a minute—the flavors meld beautifully.

Perfectly balanced with a crunch, this stir fry shines with a side of steamed jasmine rice or wrapped in lettuce cups for a low-carb twist.

Conclusion

Looking for a healthy twist to your meals? Our roundup of 25 delicious ground turkey and cabbage recipes offers just that! Perfect for home cooks aiming for nutritious yet flavorful dishes. We’d love to hear which recipes become your favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover!