Flexible cabbage stir-fry bowls
Ground turkey, cabbage, carrots, and a simple sweet-savory sauce become a filling bowl when served over rice.
Recipe source: Frugal Fit Mom
- Prep
- 15 min
- Cook
- 15 min
- Makes
- 4 servings
- Budget note
- Part of a $5-dinner collection
Directions
- 1
Mix the sauce
Stir together soy sauce, brown sugar, garlic, and crushed red pepper.
- 2
Cook the turkey
Brown the ground turkey in a large skillet over medium heat, breaking it into small pieces, until fully cooked.
- 3
Add cabbage
Add the cabbage and sauce. Cook, stirring, until the cabbage is tender but still has some texture.
- 4
Add carrots
Stir in the carrots briefly for a softer result, or keep them raw and add them to each bowl for crunch.
- 5
Build the bowls
Divide rice among four bowls, add the stir-fry, and finish with sesame oil if available.
Make it work with what you have
Use beef, pork, chicken, tofu, or cooked lentils. Any sturdy vegetable can join the cabbage, and noodles can replace rice.
Simple and filling
Cabbage and rice add inexpensive volume, while the sauce can redirect almost any ground meat or leftover protein into a different meal.
Storage
Store rice and stir-fry in separate covered containers for up to 3 days. Reheat both until steaming throughout.
Stretch this meal further
These are Helping Plate’s practical additions for shopping carefully and cooking with food-distribution staples.
- Treat the sauce as a formula and use whatever vegetables need to be cooked first.
- Keep rice and filling separate in the refrigerator so both reheat with better texture.
- Use shredded cabbage as the main vegetable; it is usually less expensive and lasts longer than bagged stir-fry blends.
Equipment
Large skillet · Small bowl · Knife and cutting board · Pot or rice cooker
Dietary notes
Dairy-free · Egg-free
Check for allergens
Soy · Sesame if sesame oil is used
Watch the original how-to
Video by Frugal Fit Mom. Helping Plate provides an independently written, pantry-friendly guide and links back to the original creator.
