Begin by grating the green cabbage using a grater or food processor until it resembles rice grains. This will be the base of your bowls, providing a low-carb alternative to traditional rice.
In a large skillet, heat 2 tablespoons of avocado oil over medium heat. Once hot, add the diced yellow onion and chopped apple. Sauté for about 3-5 minutes, or until the onion becomes translucent and fragrant.
Next, stir in the minced garlic and chopped mushrooms. Continue to cook for an additional 5 minutes, allowing the mushrooms to soften and release their moisture.
Add the ground turkey to the skillet, breaking it apart with your mixing spoon. Cook until the turkey is browned and cooked through, about 6-8 minutes. Make sure to stir occasionally to ensure even cooking.
Once the turkey is fully cooked, add the chopped zucchini, dried oregano, ground ginger, and sea salt. Stir everything together and cook for another 5 minutes, allowing the zucchini to soften.
Finally, fold in the baby spinach and grated cabbage. Cook for an additional 3-4 minutes until the spinach wilts and the cabbage rice is tender but not mushy.
Taste your Ground Turkey Bowls with Cabbage Rice (Keto, Paleo, Whole30) and adjust the seasoning as necessary, adding more salt if desired.
