I was seriously so surprised at this dish, it’s fresh, savory, and a little bit sweet from the vadalia onions I used. I have been eating this for dinner for 3 days straight and can’t wait to come home to this dinner. I know it’s great to have salads and all that, but sometimes I just want a nice hot meal at the end of the day, and this is a great low-carb, high protein hot meal to have for dinner. There are actually like 3 recipes in this post, you can make them all together to have the same bowl as I’ve been enjoying, or make each component and enjoy with your favorite dishes and sides throughout your weekly meal prep 🙂
Hope you enjoy!
“Greek” Ground Turkey
1/2 lb lean ground turkey/turkey breast
1/4 cup chopped onion
1/2 tsp garlic powder
2 tsp lemon zest
1 tsp oregano
2 tsp It’s a Dilly seasoning (mccormick – you can replace with any dry dill mix seasoning)
fresh cracked pepper (be careful if you’re using fresh cracked pepper – it’s much more potent)
pink himalayan salt
Mix seasonings and lemon zest into turkey.
Heat a skillet or pan over medium heat, you can add 1/2 or 1 tsp of coconut oil or just spray the pan, and brown the turkey (since ground turkey breast is low in fat, it helps to have some fat to cook the meat without drying it out, and also retains more flavor).
Brown your seasoned turkey mixture. Set aside.
Braised Cabbage with Onions
1/2 head of green cabbage, shredded
1/4 large vidalia onion (I haven’t tried it but I think yellow onions would also be great, the vidalia were delicious, but definitely a little sweet)
1 tbsp butter (yes, butter – don’t worry this makes like 4-5 servings)
fresh cracked pepper
pink himalayan salt
If you need to review how to best shred cabbage, this is a great tutorial (don’t be shy, I always forget which direction I’m supposed to cut to shred the cabbage properly…although I just realized that’s not a problem everyone has…don’t judge me)
Shred cabbage and place in bowl, sprinkle with salt and pepper
Cut onion from pole to pole, cut in half again the same way. Slice the onion so that you have slivers, not rings. (Onion slivers cut pole-to-pole cook to more tender pieces, while rings are great for topping burgers or for making onion rings)
Heat oil in skillet over medium-high heat, add onion and cabbage. Brown slightly. About 2-3 minutes (it’s a lot of cabbage)
Add liquid, reduce heat to low, and cover. Simmer for 7-10 minutes, or until vegetables are softened.
1 package baby bellas or white sliced mushrooms
Cast iron grill pan, seasoned (i.e. oiled)
If you don’t have a grill pan, you can grill or sautee.
Heat cast iron pan on med-high heat, add a bit of extra butter or oil to the pan (just a bit, enough to very thinly coat for cooking)
Lay mushroom slices on heated grill pan and season with fresh cracked pepper and himalayan salt. DO NOT CROWD THE MUSHROOMS 🙂
Grill for about 2-3 minutes on each side or until tender and there are nice grill marks.
Serve with turkey and cabbage or save in fridge for meal preps. Also great with chicken or in a morning omelette 🙂