I have exactly 15 minutes to write this blog post. Which is funny because that’s about how long it took me to cook this dinner. Ha!
As I’ve mentioned a few times, I get up at 5am so I can run out the door no later than 5:30am for work. At this point, almost a year later, I’m used to it. But I’ve also learned if I’m not in bed by 9:30pm I will hate myself the next day. I’ve now been late to bed three nights in a row. I have 12 minutes now…enough chitchat and on to the recipe!
This is the dinner I made on Monday. I had ground turkey. And I had about half a head of cabbage that desperately needed to be eaten. Who knew this would be so tasty?
Turkey and Cabbage with Chili Garlic Sauce
- 1 lb ground turkey
- 1/2 head of red cabbage, chopped
- 1 yellow onion, chopped
- 1 tablespoon of Chili Garlic Sauce (more or less depending on heat tolerance)
- About a tablespoon of cooking oil (I used olive oil but feel free to use coconut oil or ghee)
In your pan heat up your oil and sauté your chopped onion until it gets soft and translucent. It won’t take that long.
Add your ground turkey. Cook until brown. Again, it won’t take that long. Maybe about 5 minutes. Stir or flip the meat occasionally so it cooks evenly.
Throw in your chopped cabbage. I used half of a head of cabbage but it wasn’t that big to begin with. The ratio probably doesn’t matter that much so feel free to use as much or as little as you like. Then add your Chili Garlic Sauce and cook for three minutes. At least that’s how long I cooked mine. I’ve heard that it’s easy to overcook cabbage. Three minutes are perfect for me. Turn heat off, plate and eat. That’s it. Super easy.
PS I’ve got 4 minutes left before I have to call it a night. Just enough time to tell you what the hell Chili Garlic Sauce even is.
This is the Chili Garlic Sauce I have in my fridge. It’s by the same company (Huy Fong) that manufactures the large bottles of Sriracha in the US. It’s a Vietnamese sauce literally made from red chiles and garlic (and vinegar).
If you like Sriracha, you will probably like this sauce as well. As I heard someone say once “Sriracha is the smooth condiment made for eggs. Chili Garlic Sauce is for cooking and BBQ.”
The one tablespoon in this recipe is definitely spicy, so keep that in mind.
Side note: Unfortunately this particular brand does have preservatives. The sodium bisulfite is what stops it from being Whole30 approved. But if you are looking for something similar that will work, the Slim Palate has a recipe so you can make your own!
Alright ::beep beep beep:: It’s 9:30pm. Off to bed!