Friday night rolls around, and honestly, sometimes I just hit a wall. After a crazy week, the last thing I want is a mountain of dishes waiting for me! That’s why I live and breathe for those ultra-simple meals that taste like they took way more effort than they actually did. This Ground Turkey Cabbage Skillet became my absolute lifesaver last winter when schedules were totally packed.

It’s the definition of a perfect weeknight dump meal. You’re getting lean protein from the turkey, tons of veggies with that slightly sweet, tender cabbage, and the best part? Everything happens in one single pan. Seriously, this recipe is quick, it’s genuinely good for you, and cleanup takes like two minutes flat. If you need a dependable staple that always comes through, you’ve found it right here!

Why This Ground Turkey Cabbage Skillet is Your New Weeknight Hero

I’m telling you, this recipe earned its spot in my ‘Emergency Dinner’ binder. It checks all the boxes when you’re too tired to move but still need something substantial on the table. Forget fancy techniques; this is pure, delicious practicality!

Total time is thirty minutes, tops! You can find some awesome quick dinner recipes here, but this one often sneaks in under the wire.
Cleanup is practically zero because it’s all contained in one skillet. Washing one pan beats a sink full of pots any day!
It’s secretly healthy! Lean ground turkey keeps it low-fat, and you get a solid serving of veggies without even trying hard. Check out these quick dinner recipes for weight loss if healthy eating is your goal, too.
The flavor payoff for the Ground Turkey Cabbage Skillet is huge—it tastes like comfort food.

Ingredients for the Perfect Ground Turkey Cabbage Skillet

When you’re making something this straightforward, the quality of what you put in really matters. I always try to grab good quality ground turkey—it shouldn’t smell too funky when you buy it! Keep everything measured out before you start because once that skillet heats up, we move fast.

Here’s exactly what you need assembled on your counter:

One tablespoon of good olive oil—don’t skimp, it helps the onions soften nicely.
One pound of ground turkey. Make sure it’s the kind you like, whether it’s 85/15 or leaner!
One medium onion, and you’ll want this chopped up small so it melts right into the background flavors.
Two cloves of garlic, minced super fine—that means you really press into it.
Just a half teaspoon of salt and a pinch of black pepper.
A quarter teaspoon of dried thyme. This little herb makes such a difference; it gives the dish a lovely, warm base note.
Now for the star: about four cups of thinly sliced green cabbage. That’s usually about a quarter of a full head—I just slice it thin like shoestrings!
And finally, a half cup of chicken broth to help steam up those cabbage leaves until they’re perfectly tender.

My one little piece of advice? If you can grab a whole head of cabbage and slice it yourself rather than buying pre-shredded, the texture is just worlds better when it cooks down. Trust me on this; the fresh slice makes the Ground Turkey Cabbage Skillet shine!

Essential Equipment for Your Ground Turkey Cabbage Skillet

You don’t need a specialized gadget graveyard taking up space for this recipe, thankfully! Because everything happens right in the pan, the equipment list is blessedly short. This is cooking stripped down to its delicious essentials!

Make sure you have these few things ready to go before you turn on the heat:

A large skillet, please! I use a 12-inch skillet because once you add the turkey and four cups of cabbage, things get big quickly. If your pan is too small, the cabbage will steam instead of settling down and getting tender.
A good wooden spoon or a sturdy silicone spatula. You’ll be chopping the turkey up in the pan, and then stirring everything so it doesn’t stick to the bottom later on. I absolutely adore my heavy wooden spoon for this task.
A cutting board and a sharp knife for prepping that onion and shredding the cabbage.
A plate or bowl set near the stove for draining off any excess fat after you brown your turkey. That little step makes a huge difference in keeping this dish healthy and not oily!

Having the right size pan is perhaps the only real secret here. If you have to fight the ingredients to fit them in, it’s going to be a mess, and the textures won’t cook evenly in your Ground Turkey Cabbage Skillet.

Step-by-Step Instructions for Making the Ground Turkey Cabbage Skillet

This is where the magic happens! Because everything cooks low and slow after the initial browning, you can actually walk away for a few minutes—but don’t stray too far! Seriously, I love that this recipe lets me start cleaning up while it finishes cooking. It’s seriously the easiest high-protein one-pot dinner you’ll ever make.

First things first, get that olive oil shimmering over medium heat in your big skillet. We want it warm, not smoking hot, folks.
Toss in your pound of ground turkey. Now, here’s my pro tip for flavor: really break that turkey up and let it sit without touching it for about three minutes until you see actual brown crust forming on the bottom. That browning (not just steaming!) is where all the deep flavor comes from. Once it’s nicely browned, grab your spoon and break up any grumpy big clumps, then drain off any greasy bits that collected—we’re keeping this light!
Toss in your chopped onion and let it cook down until it looks soft and translucent, which usually takes about five minutes.
Now for the aromatic punch! Stir in the minced garlic, the salt, pepper, and that little bit of thyme. You only need to cook this for about one minute. If you smell garlic right away, you’re perfect; if it starts to burn, you waited too long!
Time for the cabbage! Dump in all four cups of those thinly sliced leaves and pour in the half cup of chicken broth.
Cover it up tightly and let it do its thing for eight to ten minutes. Give it an occasional stir so the cabbage wilts evenly and doesn’t stick. You want it tender, not crunchy!
Finally, take the lid off and let it bubble away for two more minutes. This lets any extra watery liquid evaporate so you’ve got a nice, flavorful coating instead of soup. Serve it up hot!

Expert Tips for the Best Ground Turkey Cabbage Skillet Results

When I first started making this Ground Turkey Cabbage Skillet, my turkey always ended up kind of pale and watery. It steamed instead of browned! That was my big ‘aha!’ moment. Tip number one: Don’t overcrowd the pan when you brown the meat, and really wait for that moisture to evaporate before you add anything else.

The same way you want a crust on your turkey, you want that cabbage to soften beautifully, not stay crisp. My trick for super tender cabbage is using that chicken broth *and* keeping the lid on tight. I remember one time I forgot the lid, and my cabbage just sat there, tough as leather! Oops!

For handling aromatics and keeping flavors bright, remember to only toast the garlic for about 60 seconds. If you burn it, the whole skillet tastes bitter, and you’ll have to start over. I occasionally lean on techniques I use when I make a ground beef and broccoli stir-fry—like prepping everything else while the meat browns—to keep the timing super tight. Trust me, these little timing tweaks take this from a decent meal to a truly fantastic one-pan wonder!

Ingredient Notes and Substitutions for Ground Turkey Cabbage Skillet

Like any good cook, I never follow a recipe book exactly, right? I always have little tweaks I love to make based on what I have in the pantry or what a dish needs flavor-wise. This Ground Turkey Cabbage Skillet is super flexible, which is one reason I love it so much!

If you look at the main ingredient list, I kept things simple, but there are two main ways you can really boost the depth of flavor here. First, pay attention to what I call the ‘umami bomb.’ If you keep a bottle of Worcestershire sauce on hand, add one teaspoon of it right when you toss in the chicken broth. It adds this gorgeous, savory background note that makes everyone ask, “What *is* that delicious taste?”

Also, don’t feel locked into just ground turkey for this skillet. I swap it out all the time! If you’re out of turkey or just craving something different, ground chicken works wonderfully—it cooks up almost identically. Lean ground beef is another fantastic option, though you might need to drain a bit more fat when you brown it.

Ultimately, whether you stick to the classic turkey or switch it up with ground chicken or beef, the cabbage and onion base holds up beautifully. This Ground Turkey Cabbage Skillet is truly built to handle whatever lean ground meat you prefer!

Serving Suggestions for Your Ground Turkey Cabbage Skillet

Now that you’ve got this gorgeous, flavor-packed skillet ready to go, you might be wondering what to put next to it. Since this dish is already hearty and low-carb, you don’t need a ton of sides, but a little something extra always makes it feel like a complete dinner, right?

Because the cabbage gets wonderfully tender and soaks up all that thyme and broth, it’s perfect served right over a fluffy bed of grain. I’m obsessed with making quick Basmati rice alongside it. If you need a super easy guide, check out this great tutorial on how to cook Basmati rice recipe; it’s fast enough for a weeknight!

If you’re trying to keep things lower on the carb count, don’t worry! We have a couple of other great quick options:

Simple Green Salad: I just toss together some mixed greens, maybe a few cucumber slices, and a drizzle of light vinaigrette. The fresh crunch is a perfect contrast to the warm, soft skillet mixture.
A Dollop of Sour Cream or Greek Yogurt: This isn’t really a side, but a topping! A spoonful of plain Greek yogurt cuts through the savoriness and adds a creamy texture that everyone loves.
Serve it Egg-Style: If you’re having this for breakfast for dinner (my favorite!), just make a little well in the skillet right at the end, crack an egg or two in, cover it, and cook until the whites are set. Oh man, that’s good!

The beauty of this dish is how it stands on its own. You shouldn’t have to fuss with complicated sides when you’ve already nailed the flavor in that single pan!

Storage and Reheating Instructions for Ground Turkey Cabbage Skillet

One of the best things about this meal is that it tastes fantastic the next day. When I’m done eating, I just let the leftovers cool down for a bit on the counter, maybe fifteen minutes max. Then, scoop whatever is left into a shallow, airtight container. You can safely keep this Ground Turkey Cabbage Skillet in the fridge for about three to four days.

Reheating is super quick, which is why I love having it for lunch the next day. The microwave works great; just cover it loosely with a paper towel so it doesn’t splatter everywhere and heat until it’s steaming hot. If you prefer the stovetop, just add a tiny splash of water or broth to the skillet over medium heat to wake up the cabbage.

Frequently Asked Questions About the Ground Turkey Cabbage Skillet

I always get so much great feedback about how useful this Ground Turkey Cabbage Skillet is, but people always have a couple of questions about tweaking it for their own kitchens. Here are the ones I hear most often. Seriously, don’t be afraid to mess around with it; flexibility is key to eating well all week!

If you’re looking for other ways to use turkey, I have a fantastic recipe for healthy ground turkey tacos that’s just as fast!

Can I freeze the Ground Turkey Cabbage Skillet?

Yes, you absolutely can freeze this! I often make double batches just for this reason. Once it cools completely, transfer the Ground Turkey Cabbage Skillet to a sturdy, freezer-safe bag or container. It freezes beautifully for up to three months. When you’re ready to eat it, thaw it overnight in the fridge, and then reheat it on the stovetop with just a tiny splash of water to refresh the texture of the cabbage. It holds up way better than you’d think!

How can I add more spice to this skillet recipe?

Spice, spice, baby! I get it; sometimes thyme and pepper just aren’t going to cut it after a long Monday. The easiest way to bring some serious heat is to add 1/2 teaspoon of red pepper flakes right when you add the garlic and thyme. That toasts the spice nicely and wakes everything up. If you like a deeper, lingering heat, a dash or two of your favorite bottled hot sauce stirred in at the very end, right before serving, works wonders too. It makes the whole dish pop!

Can I use pre-shredded cabbage for this recipe?

You can, if you’re in a true dinner emergency! I won’t stop you. However, I have to warn you that pre-shredded cabbage tends to be drier and sometimes has thinner pieces that wilt down into mush too quickly. If you must use the bagged stuff, just be extra vigilant when you cover the skillet—cut the cooking time down to about six minutes instead of eight or ten, because it cooks faster than fresh, thicker shreds.

Is this recipe strictly low-carb?

For the most part, yes! As written, without adding rice or another starch underneath, this Ground Turkey Cabbage Skillet is naturally very low in carbs. Cabbage is super low on the glycemic index, and ground turkey is pure protein! If you’re tracking macros, remember that the onion and the broth add just a few carbs, but it’s significantly lower carb than most pasta or potato-based weeknight meals.

Reader Feedback and Sharing Your Ground Turkey Cabbage Skillet

Okay, I am dying to know what you all think! This Ground Turkey Cabbage Skillet is my go-to when life gets hectic, but I want to hear how it worked at your dinner tables. Did you try adding the Worcestershire sauce? Did your kids actually eat the cabbage without complaining?

Seriously, don’t be shy! Hop down into the comments section and leave a star rating if you loved this quick meal. Knowing that my favorite busy-night survival trick is working for you too just makes my day. That’s how we build a community of cooks who rely on delicious, honest food!

If you snapped a picture of your skillet—maybe you served it over rice or maybe you added a secret spice blend I haven’t even thought of—tag me on social media! I get such a kick out of seeing this simple recipe appear in different kitchens. Happy cooking, everyone, and I can’t wait to read your notes!

Ground Turkey Cabbage Skillet

Author: cocktailmixguide.com
Total Time: 30 min
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

A simple, one-pan meal featuring ground turkey and shredded cabbage cooked together.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground turkey
1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 head green cabbage, thinly sliced (about 4 cups)
1/2 cup chicken broth

Instructions

Heat the olive oil in a large skillet over medium heat.
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add the chopped onion to the skillet and cook until softened, about 5 minutes.
Stir in the minced garlic, salt, pepper, and thyme. Cook for 1 minute until fragrant.
Add the sliced cabbage and chicken broth to the skillet.
Cover the skillet and cook for 8 to 10 minutes, or until the cabbage is tender. Stir occasionally.
Remove the lid and cook for 2 more minutes to allow any remaining liquid to evaporate slightly.
Serve hot.

Notes

For extra flavor, add 1 teaspoon of Worcestershire sauce with the broth.
You can substitute ground chicken or lean ground beef for the turkey.

Prep Time: 10 min
Cook Time: 20 min
Category: Dinner
Method: Skillet Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 5
Sodium: 450
Fat: 14
Saturated Fat: 4
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 12
Fiber: 4
Protein: 28
Cholesterol: 85

Keywords: ground turkey, cabbage, skillet, one pan, quick dinner, turkey recipe