Turkey and Cabbage Stir-Fry with Basmati Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Turkey and Cabbage Stir-Fry with Basmati Rice

YOUR SOLIN GENERATED RECIPE

Turkey and Cabbage Stir-Fry with Basmati Rice

Lean ground turkey and shredded cabbage sautéed with ginger and garlic, served over fluffy basmati rice with a drizzle of toasted sesame oil.

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NUTRITION

323kcal
Protein
19.2g
Fat
11.5g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Ground Turkey (93% lean)

1/2 cup cooked Basmati Rice

1.5 cups shredded Green Cabbage

1 tsp Sesame Oil

1 tbsp Coconut Aminos

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

  • 1

    Prepare the basmati rice ahead of time or according to package instructions so it is warm and ready.

  • 2

    Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until it is no longer pink and beginning to brown.

  • 4

    Stir in the minced garlic and grated ginger, sautéing for about 30 seconds until the aromatics are fragrant.

  • 5

    Toss in the shredded cabbage and pour the coconut aminos over the mixture.

  • 6

    Sauté for 3 to 5 minutes, stirring frequently, until the cabbage has wilted slightly but still retains a tender-crisp texture.

  • 7

    Place the cooked basmati rice in a bowl and top with the turkey and cabbage stir-fry.

  • 8

    Garnish with sliced green onions or red pepper flakes if desired for extra flavor.

Turkey and Cabbage Stir-Fry with Basmati Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Turkey and Cabbage Stir-Fry with Basmati Rice

YOUR SOLIN GENERATED RECIPE

Turkey and Cabbage Stir-Fry with Basmati Rice

Lean ground turkey and shredded cabbage sautéed with ginger and garlic, served over fluffy basmati rice with a drizzle of toasted sesame oil.

NUTRITION

323kcal
Protein
19.2g
Fat
11.5g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Ground Turkey (93% lean)

1/2 cup cooked Basmati Rice

1.5 cups shredded Green Cabbage

1 tsp Sesame Oil

1 tbsp Coconut Aminos

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

  • 1

    Prepare the basmati rice ahead of time or according to package instructions so it is warm and ready.

  • 2

    Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until it is no longer pink and beginning to brown.

  • 4

    Stir in the minced garlic and grated ginger, sautéing for about 30 seconds until the aromatics are fragrant.

  • 5

    Toss in the shredded cabbage and pour the coconut aminos over the mixture.

  • 6

    Sauté for 3 to 5 minutes, stirring frequently, until the cabbage has wilted slightly but still retains a tender-crisp texture.

  • 7

    Place the cooked basmati rice in a bowl and top with the turkey and cabbage stir-fry.

  • 8

    Garnish with sliced green onions or red pepper flakes if desired for extra flavor.