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I hate cooking after work! This can be a great quickie side or main dish depending on your appetite and/or level of laziness. It's also a bit healthier, as I used smoked turkey leg instead of pork. Hope you enjoy!


Recipe Summary test

10 mins
10 mins
20 mins
4 small portions


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. Cook and stir turkey in hot oil until warmed, about 3 minutes. Add onion; cook and stir until hot, about 1 minute.

  • Reduce heat to medium-low. Pour chicken broth over the turkey mixture; stir. Bring liquid to a simmer and cook, stirring occasionally, for about 3 minutes.

  • Stir cabbage with the turkey mixture; season with salt, pepper, and togarashi; cook and stir until the cabbage has begun to soften, 2 to 3 minutes. Reduce heat to low, place a cover on the skillet, and continue to cook until the cabbage is completely tender, 2 to 3 minutes more.

Cook's Notes:

I have a gas stove. If you're cooking on an electric, you may cook for a bit longer, but not much.

Keep a close eye on your heat and stir attentively. I prefer pulling my cabbage off of the heat a bit early to maintain some of the original crispness of the leaves. If you like a more soft cabbage, cook until your liking.

Nutrition Facts

246 calories; protein 11.1g; carbohydrates 14.9g; fat 16.8g; cholesterol 26mg; sodium 765.6mg. Full Nutrition