Middle Eastern Turkey & Cabbage Skillet

A friend in my community garden introduced me to sumac, and now I’m hooked! Its tangy, lemony flavor works especially well in this Middle Eastern Turkey & Cabbage Skillet.

Everything cooks in one pan, making this an easy dinner with plenty of vegetables and minimal cleanup.

Grace

Middle Eastern Turkey & Cabbage Skillet

Ground turkey, cabbage, mushrooms, bell pepper, and jalapeño come together in this simple one-pan skillet seasoned with sumac.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: Middle Eastern Inspired

Ingredients

  

• 16 ounces ground turkey
• 1 pound green cabbage, thinly sliced
• 1 tablespoon extra virgin olive oil, plus more as needed
• 1 small to medium onion, diced
• 3 portobello mushrooms, diced
• ½ small to medium red bell pepper, diced
• 1 small piece green jalapeño (less than thumb sized, finely chopped)
• 3 garlic cloves, minced
• 1 teaspoon garlic powder
• ½ teaspoon sea salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons sumac, plus more to taste and for garnish
• 3 scallions, thinly sliced
• 2 to 3 tablespoons chopped fresh parsley, optional

You’ll Need

• Large skillet with lid
• Wooden spoon or spatula
• Chef's knife
• cutting board
• Plate or bowl for the cooked turkey

Instructions

 

1. Heat a large skillet over medium heat. Add the ground turkey and cook, breaking it apart with a wooden spoon or spatula, until no pink remains. Transfer to a plate and set aside.
2. Add the olive oil to the same skillet. Add the onion and cook until it starts to turn translucent.
3. Add the mushrooms and jalapeño. Once the mushrooms start releasing their moisture, add the red bell pepper. Cook until the vegetables begin to soften.
4. Stir in the minced garlic and cook briefly, just until fragrant.
5. Add the sliced cabbage and toss it with the vegetables. Cover and cook for a few minutes. Remove the lid, toss again, then cover and continue cooking until the cabbage is tender but still has some texture.
6. Return the cooked turkey to the skillet. Add the garlic powder, salt, black pepper, and sumac. Toss everything together until well combined and heated through.
7. Stir in most of the scallions and the parsley, if using. Taste and add more salt or sumac if needed.
8. Top with the remaining scallions and another sprinkle of sumac before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Serving Ideas

Add to a macro bowl with greens, a side of rice, and sliced avocado.

Make It Your Own

• Swap the ground turkey for your favorite plant-based version.
• No sumac? Try cumin for a different flavor.
• Use cilantro or mint instead of parsley.
• Add more jalapeño or your favorite hot sauce if you like more heat.