Preparation

• Start by ensuring your kitchen workspace is tidy and all your tools are ready. Gather a large skillet or wok, a spatula, and your measuring cups and spoons. Chop the onion, mince the garlic and ginger, and shred the carrots if they aren't prepped yet.
• In your skillet, heat 1 tablespoon of olive oil over medium heat.
• Add the ground turkey to the skillet. Cook until mostly white with a little bit of pink remaining, about 5 to 6 minutes.
• Push the cooked turkey to one side of the skillet. Add the remaining tablespoon of olive oil to the empty side and toss in the finely diced onions. Cook for about 3 to 4 minutes until the onions become translucent.
• Add the shredded carrots, minced garlic, and ginger. Stir together and cook for about 2 minutes.
• Pour the chicken broth into the skillet, scraping the bottom for flavor. Then, add the shredded cabbage, soy sauce, rice vinegar, salt, and black pepper. Stir well.
• Cover the skillet and reduce heat to medium-low. Simmer for 12 to 15 minutes, stirring occasionally until the cabbage wilts.
• Once the cabbage reaches your desired tenderness, remove from heat and drizzle with toasted sesame oil. Stir to combine.
• Serve over cooked white rice if desired, and top with turkey-cabbage mixture.
• Garnish with chopped green onions and toasted sesame seeds. Add sriracha mayo for extra flavor if desired.