One tablespoon of olive oil and one cup of ground turkey are added to a sizable saute pan set over medium heat. Cook the turkey for 5 to 6 minutes, or until almost done.
Add onion and the remaining tablespoon of oil after pushing the turkey to the side of the pan. 3–4 minutes for sautéing.
Garlic, ginger, and diced carrots are added, and they are sauteed for 2 minutes. Turkey and vegetables are combined in a stir.
To deglaze the pan, add chicken stock and scrape the bottom.
Add vinegar, salt, pepper, coconut aminos or soy sauce, and cabbage. Stir thoroughly then put a lid on it. Cook cabbage for 12 to 15 minutes, or until it reaches the required softness, on medium-low heat.
Add toasted sesame oil right before serving, then sprinkle green onions and toasted sesame seeds on top. Eat it by itself, over ordinary rice or cauliflower rice, or serve it as a side dish.
MEAL PREP AND STORAGE:
To Prepare Ahead: You may make this dish a few days in advance because the flavors meld together as they sit.-Egg rolls in a bowl may be stored in the refrigerator for 3 to 5 days.
Whether to Freeze: I do not advise freezing this recipe. After thawing, more water will build up and cause the cabbage to become mushy.
For the finest flavor and texture, reheat leftovers in a bowl over low heat in a skillet. The texture will be soggier if you microwave it to rewarm it.