Cabbage Turkey Sumac Skillet

A friend in my community garden introduced me to sumac, and I absolutely love it. I’m hooked! It has this tangy, lemony flavor that pairs really well with everything in this skillet, especially the jalapeño.

This is one of those meals where you get a little bit of everything in one pan: ground turkey, cabbage, mushrooms, bell pepper, garlic, scallions, and plenty of sumac. I like serving it in crisp iceberg lettuce cups, but it’s also really good over rice.

Why You’ll Love this Recipe

• One pan meal. Everything cooks in the same skillet, which means less cleanup.
• Loaded with vegetables. There’s a full pound of cabbage along with mushrooms, bell pepper, onion, garlic, and jalapeño.
• Lots of flavor. Sumac gives the whole skillet a bright, tangy flavor without making it spicy.
• Easy to serve different ways. Spoon it into lettuce cups or serve it over rice.
  

Ingredient Notes

• Sumac: This is what gives the skillet its tangy, slightly lemony flavor. I start with 2 teaspoons and add more to taste. Cumin also works.
• Cabbage: Thinly slice it so it cooks down evenly and mixes easily with the turkey and vegetables.
• Ground turkey: I use 16 ounces and cook it first before sautéing the vegetables.
• Portobello mushrooms: These add a lot of flavor and release some moisture as they cook.
• Jalapeño: I only use a small piece. It adds a little heat without taking over the dish.

Recipe Tips

• Let the mushrooms cook until they start releasing their moisture before adding the bell pepper and garlic.
• Once you add the cabbage, cover the skillet for a few minutes to help it cook down, then toss everything together again.
• If there’s extra liquid in the skillet at the end, leave the lid off and let it cook down before adding the sumac.
• Taste before serving and add more sumac if you want an extra tangy finish.

Grace

Sumac Turkey Cabbage Skillet

This Sumac Turkey and Cabbage Skillet is loaded with ground turkey, cabbage, mushrooms, bell pepper, garlic, and jalapeño. Sumac adds a bright, tangy flavor that goes so well with everything, especially the jalapeño. Serve it in crisp lettuce cups or over rice for an easy meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: Mediterranean 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 (cumin also works)
• 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. Sauté the onion. Add the olive oil to the same skillet. Add the onion and cook until it starts to turn translucent.
3. Add the vegetables. 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. Add the garlic. Stir in the minced garlic and cook briefly, just until fragrant.
5. Add the cabbage. 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

• If there’s extra liquid in the skillet after the cabbage cooks, leave it uncovered for a few minutes so the liquid can cook off.
• Store leftover turkey and cabbage filling in an airtight container in the fridge for up to 3 to 4 days.
• Keep the lettuce separate from the filling so it stays crisp.

Serving Ideas

Serve with your favorite greens, a side of rice, and avocado.

Make It Your Own

• Swap the ground turkey for a plant-based alternative.
• Add your favorite hot sauce.
• Use cilantro or mint instead of parsley.