Ground turkey and red cabbage over cauliflower rice dish rich in iron, calcium, protein, fiber, potassium, Vitamin C and A. We use apple cider vinegar with the mother for dressing for a boost in enzymes, strands of protein and live bacteria.
This is a very quick dish ready to eat in just 25 min with about 15 minutes active time. I like cooking this recipe in a busy week night for a healthy and delicious dinner. I sometimes substitute the ground turkey with other ground meet: beef or pork. It is as delicious and nice with the other ground meets. I alternate the meats, so my family gets more rounded diet.
I have been a long time promoter of food ingredients that complement each other for better nutrition absorption. This dish is one of them. When you pair the iron rich meat with the Vitamin C rich cabbage and cauliflower, the iron is absorbed so much better by the body. It is a win – win meal where you enjoy the great taste of the dish but also your body gets much more nutrients out of your meal.
Ground turkey, cabbage and cauliflower rice
- 1 lb ground turkey
- 1 head red cabbage small
- 2 cups cauliflower rice
- 1 medium egg
- 2 cloves garlic
- 5 mini sweet peppers
- 2 tbsp Liquid Aminos
- 1 tbsp Apple cider vinegar with the mother
- ¼ tsp pink Himalayan salt
- ½ tsp ground black pepper
- 1 tsp sesame seeds
- 1 tbsp sesame oil
- Cooking spray
- Wash hands with soap and water. Check out our article about how to wash hands properly
- Gather all ingredients
- Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under running water.
- Put the cauliflower rice in the oven. Here is the link on how to prepare one from scratch. If the cauliflower rice needs to be fried, then you can do this step while the veggies sauté.
- Scrub firmly the red cabbage with a clean vegetable brush under running water.
- Using a food processor or by hand, cut/slice the red cabbage
- In a non-stick pan, over medium heat, break apart and brown the ground turkey meat for about 3-5 min
- Wash hands with soap and water.
- Cook until internal temperature reaches 160° F on a food thermometer.
- While the turkey is cooking, scrub firmly the garlic and sweet mini peppers with a clean vegetable brush under running water. Peel and mince the 2 cloves garlic. Wash, core, and chop the 5 sweet mini peppers.
- Once the ground turkey is thoroughly cooked (the turkey is brown, there are no pinky spots, and the meat has reached safety cooking temperature of 160F), add the garlic. Sauté for 1 min.
- Add 1 head of red cabbage cut up and 5 sweet mini peppers chopped to the meat with garlic. Cook the vegetables for about 5 min until soft (I like them really soft so I let them cook a little bit longer for maybe 7-8 min).
Cook the egg
- While the veggies are cooking, add 1 tbsp sesame oil to a small pan/pot.
- Once the oil is heated, add 1 egg (beat ahead of time if you prefer). Scramble the egg until done.
- Wash hands with soap and water.
- If the cauliflower rice needs to be fried, that is the time to do so. I make mine from scratch so at this point of time it is already baked.
Assemble the final dish
- Turn off the heat. Add the scrambled egg to the ground meat with veggies.
- Add the cooked cauliflower rice. You can also serve the mixture on top of the cauliflower (over) rice if that is what you like better.
- Season with 2 tbsp liquid aminos, 1 tbsp apple cider vinegar with the mother, 1 tsp sesame seeds, pink Himalayan salt and ground black pepper to taste. Stir well to combine everything together.
- Ensure the sesame seeds you are using are not cross-contaminated with gluten or tree nuts.
- We are extremely excited to announce we are now using the saferecipeguide.org guidelines to make our recipe safe-friendly. We will slowly be incorporating the safe recipe guidelines into our recipe instructions!
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