I keep coming back to this Low Carb Ground Turkey Napa Cabbage Stir Fry because it’s fast, filling, and loaded with savory flavor without the carb crash. It’s the kind of keto-friendly dinner that makes leftovers feel like a win.
I’m obsessed with this Low Carb Ground Turkey Napa Cabbage Stir Fry because it hits that takeout craving without wrecking my low carb streak. The ground turkey gets savory and satisfying, while Napa cabbage brings that crisp-tender bite I can’t stop picking at straight from the pan.
And honestly, I love a dinner that feels fast, fresh, and filling without being heavy. But the best part?
It works with whatever mood I’m in: piled over cauliflower rice, tangled with zoodles, or scooped into an avocado when I want something extra. Simple, saucy, and seriously easy to crave.
Ingredients
- Ground turkey keeps it filling, lean, and weeknight-friendly without feeling heavy.
- Napa cabbage brings that soft crunch, soaking up sauce like a champ.
- Yellow onion adds a little sweetness and makes the whole pan smell cozy.
- Garlic gives it that “okay, dinner’s working” flavor right away.
- Fresh ginger keeps things bright, warm, and a little zingy.
- Soy sauce or tamari adds the salty, savory backbone you’ll want.
- Sesame oil brings nutty flavor, so a little goes a long way.
- Rice vinegar cuts through the richness and keeps it from tasting flat.
- Red pepper flakes add heat, but you’re totally in charge.
- Plus green onions and sesame seeds make it look finished, not lazy.
Ingredient Quantities
- 1 pound ground turkey (93 7 lean)
- 1 medium Napa cabbage (about 6 cups shredded)
- 1 small yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons low sodium soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon avocado oil or neutral oil for cooking
- 1 tablespoon rice vinegar
- 1 teaspoon low carb sweetener (optional)
- 1/4 teaspoon red pepper flakes or to taste
- 3 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Salt and freshly ground black pepper to taste
How to Make this
1. Heat 1 tablespoon avocado oil in a large skillet or wok over medium high heat until shimmering.
2. Add 1 pound ground turkey, season with salt and pepper, and cook, breaking up with a spatula, until no longer pink and starting to brown, about 5 to 7 minutes.
3. Push turkey to one side, add the thinly sliced small yellow onion and cook 2 to 3 minutes until softened, then stir together with the turkey.
4. Add 3 minced garlic cloves and 1 tablespoon minced fresh ginger, cook 30 to 45 seconds until fragrant.
5. Stir in about 6 cups shredded Napa cabbage, tossing to combine; cook 4 to 6 minutes until cabbage is wilted but still slightly crisp.
6. In a small bowl mix 3 tablespoons low sodium soy sauce or tamari, 1 tablespoon rice vinegar, and 1 teaspoon low carb sweetener if using; pour over the skillet and stir to coat evenly.
7. Add 1 tablespoon sesame oil and 1/4 teaspoon red pepper flakes, adjust salt and pepper to taste, and cook 1 to 2 more minutes to meld flavors.
8. Remove from heat and stir in sliced 3 green onions, reserving a few for garnish if desired.
9. Transfer to a serving dish and sprinkle with 1 tablespoon toasted sesame seeds.
10. Serve over zoodles or cauliflower rice, or spoon into halved avocados for a keto friendly meal.
Equipment Needed
1. Large skillet or wok
2. Heatproof spatula
3. Chef knife
4. Cutting board
5. Measuring spoons and measuring cup
6. Small mixing bowl
7. Microplane or fine grater for ginger and garlic
8. Serving spoon or tongs
FAQ
Low Carb Ground Turkey Napa Cabbage Stir Fry Recipe Substitutions and Variations
- Ground turkey: substitute ground chicken or ground pork for similar texture and flavor; for lower fat use ground turkey breast or extra-lean ground chicken.
- Napa cabbage: substitute shredded green cabbage or bok choy for comparable crunch and mild flavor.
- Low sodium soy sauce or tamari: substitute coconut aminos for a lower-sodium, slightly sweeter option; regular soy sauce works if salt is not a concern.
- Sesame oil: substitute toasted sesame seeds plus a neutral oil like avocado oil for sesame flavor without using pure sesame oil; or use a light olive oil for cooking and finish with a drizzle of peanut oil for nuttiness.
Pro Tips
– Brown the turkey well until you get little caramelized bits on the pan. Those browned bits add savory depth, so resist the urge to stir constantly. Scrape them up when you add aromatics to fold that flavor back into the dish.
– Keep the cabbage slightly crisp by adding it in batches if needed and cooking just until wilted. Overcooked cabbage turns watery and limp, which dilutes the sauce and texture.
– Toast the sesame seeds and, if you have them, lightly toast the sesame oil in a dry pan before finishing. Both steps amplify the nutty aroma and make the whole dish taste more rounded.
– If you want easier weekday dinners, double the recipe and refrigerate portions for up to 3 days. Reheat gently in a skillet with a splash of water or broth to revive the cabbage without drying out the turkey.
Low Carb Ground Turkey Napa Cabbage Stir Fry Recipe
I keep coming back to this Low Carb Ground Turkey Napa Cabbage Stir Fry because it’s fast, filling, and loaded with savory flavor without the carb crash. It’s the kind of keto-friendly dinner that makes leftovers feel like a win.
4
servings
298
kcal
Equipment: 1. Large skillet or wok
2. Heatproof spatula
3. Chef knife
4. Cutting board
5. Measuring spoons and measuring cup
6. Small mixing bowl
7. Microplane or fine grater for ginger and garlic
8. Serving spoon or tongs
Ingredients
1 pound ground turkey (93 7 lean)
1 medium Napa cabbage (about 6 cups shredded)
1 small yellow onion, thinly sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
3 tablespoons low sodium soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon avocado oil or neutral oil for cooking
1 tablespoon rice vinegar
1 teaspoon low carb sweetener (optional)
1/4 teaspoon red pepper flakes or to taste
3 green onions, sliced
1 tablespoon toasted sesame seeds
Salt and freshly ground black pepper to taste
Directions
- Heat 1 tablespoon avocado oil in a large skillet or wok over medium high heat until shimmering.
- Add 1 pound ground turkey, season with salt and pepper, and cook, breaking up with a spatula, until no longer pink and starting to brown, about 5 to 7 minutes.
- Push turkey to one side, add the thinly sliced small yellow onion and cook 2 to 3 minutes until softened, then stir together with the turkey.
- Add 3 minced garlic cloves and 1 tablespoon minced fresh ginger, cook 30 to 45 seconds until fragrant.
- Stir in about 6 cups shredded Napa cabbage, tossing to combine; cook 4 to 6 minutes until cabbage is wilted but still slightly crisp.
- In a small bowl mix 3 tablespoons low sodium soy sauce or tamari, 1 tablespoon rice vinegar, and 1 teaspoon low carb sweetener if using; pour over the skillet and stir to coat evenly.
- Add 1 tablespoon sesame oil and 1/4 teaspoon red pepper flakes, adjust salt and pepper to taste, and cook 1 to 2 more minutes to meld flavors.
- Remove from heat and stir in sliced 3 green onions, reserving a few for garnish if desired.
- Transfer to a serving dish and sprinkle with 1 tablespoon toasted sesame seeds.
- Serve over zoodles or cauliflower rice, or spoon into halved avocados for a keto friendly meal.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 286g
- Total number of serves: 4
- Calories: 298kcal
- Fat: 64.9g
- Saturated Fat: 14.1g
- Trans Fat: 0.3g
- Polyunsaturated: 10.6g
- Monounsaturated: 40.2g
- Cholesterol: 100mg
- Sodium: 450mg
- Potassium: 430mg
- Carbohydrates: 16.5g
- Fiber: 3.3g
- Sugar: 3g
- Protein: 113g
- Vitamin A: 300IU
- Vitamin C: 36.5mg
- Calcium: 77mg
- Iron: 4.1mg
