2 tablespoons olive oil, divided

1 pound ground turkey

1 small sweet onion, finely diced

1 cup shredded carrots

3 garlic cloves, finely minced

1 teaspoon finely minced fresh ginger

¼ cup chicken broth

1 small head cabbage (about 8 cups shredded)

3 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

¾ teaspoon salt

½ teaspoon black pepper

1 teaspoon toasted sesame oil

For Serving (Optional):

Cooked white rice

Green onions, green parts only, thinly sliced

Toasted sesame seeds

Sriracha mayo

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Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook until almost cooked through, about 5-6 minutes.
Push the turkey to one side of the pan and add the remaining tablespoon of oil. Add the diced onion and cook for 3-4 minutes, stirring occasionally.
Add the shredded carrots, garlic, and ginger to the skillet and cook for another 2 minutes, stirring frequently.
Pour in the chicken broth, scraping any brown bits from the bottom of the pan for added flavor.
Add the shredded cabbage, soy sauce (or tamari), rice vinegar, salt, and pepper. Stir well, then cover the pan. Reduce heat to medium-low and cook for 12-15 minutes, or until the cabbage reaches your desired tenderness.
Once cooked, remove from the heat and stir in the toasted sesame oil.
Serve the egg roll bowl over cooked white rice, if using, and top with green onions, toasted sesame seeds, and a drizzle of Sriracha mayo for an extra kick.

Feel free to swap ground turkey with chicken, or beef depending on your preference.
For a vegetarian version, replace the meat with crumbled tofu or tempeh and use vegetable broth instead of chicken broth.
For a low-carb version, skip the rice and serve over cauliflower rice or eat it without.
To add extra spice, include more Sriracha or red pepper flakes.
Leftovers can be stored in the refrigerator for 3-4 days, but freezing is not recommended due to the texture of the cabbage.