Bookmark
Dig into this bowl that brings all the tasty goodness of classic takeout right to your table—minus the greasy shell. Protein’s front and center for that feel-good vibe. You'll use just one skillet, and in under half an hour, you'll have a truly comforting dinner. The first time I whipped this up for my busy family, the pan was spotless at the end. We made it again the next week—total weeknight hit.
Now my kids always request it on nights when we want something yummy but still good for us. Bonus—leftovers warm up awesome for lunch the next day.
Tasty Ingredients
- Optional toppings like cooked rice, green onions, toasted sesame seeds, or spicy mayo: Everyone can finish their bowl just the way they want
- Toasted sesame oil: Swirl it in at the end for an awesome nutty kick Keep the bottle small so it stays fresh
- Salt and black pepper: Amp up the flavors, and you can adjust to whatever tastes best to you
- Rice vinegar: Adds a zippy tang Choose plain/unseasoned for more control over the sweetness
- Soy sauce or tamari: Use tamari for gluten-free Make it lighter with the low-sodium versions
- Cabbage: A sturdy head or bagged slaw mix will bulk things up and give it a nice crunch
- Chicken broth: Helps grab all that browned goodness off the skillet Go for low-salt so you control how salty it gets
- Fresh ginger: Makes it pop—find knobs that aren’t wrinkly for the brightest flavor
- Garlic cloves: Fresh is key—you’ll want firm, tight bulbs with no green showing
- Shredded carrots: For tasty color and a sweet note Buy pre-shredded if you wanna save a step
- Sweet onion: Adds just a hint of sweetness Pick shiny, hefty onions for freshness
- Ground turkey: Delivers lots of flavor with less fat Go with fresh, filler-free meat or swap in pork for the original vibe
- Olive oil: Makes everything cook up golden and delicious—extra-virgin boosts the taste
Simple Steps
- Add the Finishing Touches
- When you’re done cooking take the pan off the heat drizzle sesame oil over and mix it all up. Dish into bowls with hot rice and let everyone pile on green onions sesame seeds or a squirt of sriracha mayo to make it perfect for them.
- Steam the Cabbage
- Add your shredded cabbage next sprinkle in the rice vinegar tamari or soy sauce salt and pepper. Stir well to coat then put a lid on. Drop the heat to medium-low and let it steam for about twelve to fifteen minutes stir now and then—stop cooking once the cabbage softens to how you like it.
- Deglaze the Pan
- Pour chicken broth into the hot pan and use a spatula to lift any browned bits off the bottom. Those bits bring big flavor! Let it sizzle for about one minute until it reduces a little.
- Sauté Onion and More
- Push turkey to a side and toss chopped onion in with another splash of oil. Cook a few minutes until it gets clear—give it a stir now and then. Throw in carrots garlic and ginger next, sauté about two more minutes till they smell amazing and start to soften.
- Brown Your Turkey
- Start by crumbling turkey into a big pan with a spoonful of olive oil. Set to medium heat and let cook for roughly six minutes. Give it a stir once in a while so everything browns evenly and loses that raw pink look.
Bookmark
Good to Know
- Cabbage fills you up while turkey loads it with protein
- Stores well—just pop in the fridge and it’s still great after four days
- No gluten if you use tamari, and it’s awesome for low-carb eaters
My favorite thing is that last splash of sesame oil before serving. That nutty aroma transforms it into the real-deal egg roll flavors. When we sit down and everyone adds their own toppings, it always feels like fun make-your-own takeout night at home—and the memories stick every time.
Leftover Storing Tips
Pop leftovers in a sealed container and refrigerate up to four days. Heat it gently in a skillet to keep the cabbage from getting mushy. If you use the microwave, heads up—you’ll get extra liquid. Skip freezing since cabbage just gets weird and watery.
Swaps and Options
Switch out turkey for chicken or pork if you want. For a veggie option, try crumbled firm tofu and swap in veggie broth. Skip soy sauce with coconut aminos if you’re doing Whole30 or just avoiding soy. Use coleslaw mix to speed things along if you’re in a rush.
How to Serve
Serve over hot jasmine rice for that classic takeout feel. Or, scoop it over cauliflower rice to keep things low-carb or just eat as-is. Add green onions for bite or toasted sesame if you want it rich. Spoon on sriracha mayo to turn up the cozy comfort factor.
Bookmark
Background
While egg rolls are a big part of Chinese-American classics, this bowl version makes all those takeout flavors simple to whip up at home. We get to mix and match toppings, turning dinner into a tasty, fun assembly time around the table full of little debates over which add-ons win!
Frequently Asked Questions About Recipes
- → Is ground pork okay instead of turkey?
Yep, go for it. Pork has a bit more richness and fits right in here. Both turkey and pork soak up the sauce fast and taste great.
- → What type of cabbage should I use?
Green cabbage you shred yourself turns out best. No time? Grab a bag of coleslaw mix—still crunchy and good.
- → Gluten-free possible?
For sure! Just swap out soy sauce for tamari or coconut aminos and you’re set for gluten-free eating.
- → Best way to store any leftovers?
Scoop leftovers into a sealed container and keep in the fridge for four days max. Freezer isn’t a good idea—the cabbage gets mushy fast.
- → Can I toss in other veggies?
Definitely! Mushrooms, bell peppers, or snap peas all add more crunch and layers of flavor. Throw in your favorites!
- → How do I keep cabbage from getting soggy when reheating?
Pop it back in a skillet over medium-low heat for the best texture. Microwave does fine too, but cabbage will get softer that way.