Today we serve up our Turkey and Cabbage Skillet recipe, cooked with a vibrant miso soy stir-fry sauce. This delicious, healthy meal is a great way to use cabbage and ground turkey!
We paired our recipe with a Pouilly-Fumé white wine, as part of the French Winophiles exploration of the Loire region.
Many of the recipes I feature on Cooking Chat start with a wine I want to serve. This one started with cabbage, then we work our way around to the wine pairing.
In recent years, most of our spring and summer evenings have been spent at the baseball field. With that not happening in 2020, I’ve gotten back into doing a farm share (CSA), and have been loving it! If you’re in the north of Boston area, I definitely recommend Warner Farm’s CSA program.
One week earlier this summer the farm share included an interesting variety of cabbage, a caraflex cabbage, along with some suggestions of making stir-fry. Thinking the cabbage along with some turkey we had in the freezer might be a good combination, I was on my way to cooking up this turkey and cabbage skillet recipe.
Caraflex cabbage has an interesting shape and delicate flavor. Definitely worth trying! We used it the first time we cooked this recipe, but for our second making we used basic green cabbage, and that definitely works.
I should also note I got some ideas for the sauce used here from this Veggie Miso Tofu Stir-Fry recipe from Connoiseurus Veg. Speaking of the sauce, we have used a similar preparation in this delicious Ground Pork Stir Fry with Collard Greens.
Want another tasty and health skillet meal? Try our Skillet Chicken with Baby Kale!
Tips for making this recipe
The full detailed steps can be found in the recipe card below, but here are a few quick tips:
- Get the veggies chopped before you start cooking. Things move fast once you get it started!
- I made this recipe in a cast iron skillet, hence the title, but you could use a wok if you prefer.
- You can adjust the stir-fry sauce ingredients based on your preferences and what you have on hand. I have made it without the jalapeños, and bumped up the sriracha a bit, and that worked. I was going to try adding cilantro, but they were out when I went shopping for the ingredients.
We serve this turkey cabbage skillet over brown rice.
Loire Valley Wines
The Loire Valley wine region might not be quite as famous as say, Burgundy or Bordeaux, but it is certainly another very special part of France to know. It’s on my short list of wine regions to visit when travel becomes a thing again!
The Loire Valley is in the heart of France, stretching from the Atlantic, where you find Muscadet, to the more inland appellations including Sancerre and Pouilly-Fumé.
In addition to whites wines made from Sauvignon Blanc, such as we share about today, I love the Chenin Blancs such as Vouvray. In a show of its pairing versatility, I have enjoyed Vouvray with everything from Thanksgiving turkey to corned beef for St. Patrick’s Day.
I also could have easily focused on the Loire Valley reds for today’s event. The cool climate of the Loire Valley produces some light, food friendly red wines made from grapes such as Gamay, Cabernet Franc and Pinot Noir.
The Pouilly vineyards are on the right bank of the Loire, toward the eastern end of the region, about 2 ½ hour drive south of Paris. The winemaking history in the region goes back to the 5th century, and it received AOC status in 1937.
Pouilly-Fumé wines are made from Sauvignon Blanc grapes, and exhibit a crisp, dry white wine style. They can be a more moderately priced Loire Sauvignon Blanc compared to the pricier neighboring AOC, Sancerre.
Awhile back I noticed I would get regular traffic to Cooking Chat from people trying to sort out the difference between Pouilly-Fumé and Pouilly-Fuissé, and what foods to serve with them. So know I’m always looking to add more options to my popular Food Pairings for Pouilly-Fuissé and Pouilly-Fumé article. (the basic difference — unlike the Sauv Blanc based Pouilly-Fumé, Pouilly-Fuissé is made from Chardonnay grapes in the Mâconnais region of Burgundy).
My favorite pairings for Pouilly-Fumé have involved shrimp, such as our Simple Grilled Shrimp. While shellfish is a natural partner for Pouilly-Fumé, I’ve also had some success matching it with lighter pasta dishes such as this Pasta with Red Lentils and Ginger recipe.
Today I was ready to branch our further with my Pouilly-Fumé pairing. I checked out the Sauvignon Blanc section of The Wine Lover’s Cookbook (Amazon affiliate link provided) to see if my pairing idea for this Turkey and Cabbage Skillet seemed to be on track.
The book notes Sauv Blanc is good with assertive flavors, and listed a few key ingredients in this dish– turkey, fresh ginger — as good partners. I was ready to give the pairing a try!
I opened the 2018 Pouilly-Fumé Les Pentes from Serge Dagueneau & Filles ($32, 12.5% ABV). On the nose, green apple and petrol. Fresh grapefruit on the palate, with bracing acidity — definitely a pucker factor. Underlying notes of minerality, suggestive of seashells.
The pairing was OK, I’d give it a “B”–not quite ready to add it to my list of recommended Pouilly-Fumé pairings. The grapefruit notes were really assertive, making it a bit challenging to enjoy with the food. There was also something on the finish of the wine — burnt almonds perhaps — that lingered.
One of the more recent articles here mentioning Pouilly-Fumé goes back to a December 2018 Winophiles event where I sampled one from Chateau de Tracy. I have some similar terms in my tasting notes — petrol on the nose, grapefruit on the palate — but I recall that grapefruit element being more subtle.
I’m not sure if it has something to do with the 2018 vintage or the producer, but Les Pentes brought to mind the Sauv Blanc style I associate with New Zealand, which is not necessarily my favorite.
This turkey and cabbage skillet recipe is definitely a keeper, so I will be circling back to try some new pairings. I’m thinking Riesling will be next on my list!
Turkey Cabbage Skillet
Turkey Cabbage Skillet recipe, cooked with a vibrant miso soy stir-fry sauce, is a delicious, healthy meal. Great way to use cabbage!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 6 servings 1x
- Category: Main
- Method: stir-fry
- Cuisine: Asian
- Diet: Low Fat
For the stir-fry sauce
- 2 ½ tbsp miso paste
- 1 tbsp low-sodium soy sauce
- 2 tbsp water
- 1 tbsp maple syrup
- 1 tbsp light vinegar such as rice or champagne
- 1 tbsp minced ginger
- juice from ¼ of a lime
- dash of sriracha sauce (optional)
- ½ tsp or more to taste minced jalapeño pepper
- 2 tbsp canola oil, divided
- 1 onion, chopped
- 1 lb ground turkey
- 1 tbsp white cooking wine
- 1 red bell pepper, chopped
- 4 cups cabbage, chopped into thin shreds
- cooked rice, for serving
- Make the sauce: Whisk together the miso paste, water and soy sauce. Add the remaining sauce ingredients — syrup, vinegar, ginger, jalapeño, lime juice, and optional sriracha– and whisk to combine. Set sauce aside as you cook the turkey and cabbage.
- Start the stir-fry: Heat 1 tablespoon of the oil in a large skillet or wok on medium high heat. Add the onion, stir to combine with the oil. Cook about 3 minutes until it begins to soften.
- Add the turkey: Stir in the ground turkey, breaking up with a heavy spoon and combining with the onion. Add the remaining tablespoon oil along with the cooking wine. Cook the turkey, stirring occasionally, for about 3 minutes. It should be starting to turn white on the outside.
- Stir in the veggies: Add the bell pepper to the skillet, stirring to combine. Cook for about one minute, then add the cabbage in two batches — add about half the cabbage, stirring to combine with the other ingredients. Then repeat, stirring in the remaining cabbage. Stir-fry the cabbage for about two minutes.
- Add the sauce: Stir in most of the stir-fry sauce, leaving about a tablespoon in the bowl to use as a topping. Stir to combine well, then reduce heat to medium low, and cover the skillet. Cook for 5 minutes, until the cabbage has softened and the turkey has cooked through.
- Serve and enjoy! Plate a bit of rice, and serve the turkey cabbage stir-fry over the rice. Drizzle a bit of extra sauce for additional flavor (skip this step for those who like more mild flavors).
- We make this dish in our big cast iron skillet, but you could certainly use a wok. You do need a cover for the final step; although if you are using a pan without a cover you could probably do the final step with aluminum foil covering the pan.
- Get the veggies all chopped for the dish before you start cooking!
- I have been loving the Wildbrine Kimchi Sriracha, and that is what I used in this recipe. Including my Amazon affiliate link to a pack of 8 bottles of it, if you want to go all in on this recommendation!
- When cooking turkey and other poultry, I switch to a clean spoon once the turkey is cooked through or getting close to that stage. Just to avoid any chance for some bacteria from the raw turkey to be hanging around when finishing and serving the dish.
Keywords: turkey and cabbage, cabbage stir-fry, turkey stir-fry
Loire Valley Summer Escape
Enjoy a full tour of the Loire Valley by reading all these articles from the French Winophiles! And if you catch this in time, join our live Twitter chat via #winophiles tag at 11 a.m ET on Saturday, August 15.
- Muscadet is Not Muscat, Garbure Bigourdane, and (Our Version of) Faire Chabròl | Culinary Adventures with Camilla
- Thierry Michon and Domaine Saint Nicolas – Biodynamic Loire Wines #Winophiles |Savor the Harvest
- Savennières and Vouvray: Two Tastes of Loire Valley Chenin Blanc | The Swirling Dervish
- Sweet Wines from the Loire | Avvinare
- Made it to Dessert with a Vouvray | Keep the Peas
- A Vineyard Visit: Organic Clos du Tue-Boeuf with Thierry Puzelat and his Sauvignon Blanc paired with a savory summer tart | Wine Predator
- Turkey and Cabbage Skillet Recipe with Pouilly-Fumé | Cooking Chat
- Enjoying Summer Food with Chinon Wine and a Fun Book | A Day in the Life on the Farm
- Cooking to the Wine: “Brendan Stater-West Saumur Les Chapaudaises and Chicken Thighs with Apples and Onions | Somm’s Table
- Summer Sipping: B&G Chenin Blanc and Crispy Baked Pork Chops | Our Good Life
- Montlouis-sur-Loire – 2 Rivers, 3 Zeros and some delicious sparkling wine #Winophiles | Crushed Grape Chronicles
- Exploring the Loire Valley From My Balcony with #Winophiles! | The Quirky Cork
- Funky Loire Pet Nat was born for goat cheese pizza | My Full Wine Glass
- A Crémant de Loire, a Vouvray, and a Rosé D’anjou – I’m all set for the summer #Winophiles | Chinese Food and Wine Pairings
- Touraine Chenonceaux in the Loire Valley – Where Wine and History Reign | Grape Experiences
- Wine Thirsty? That’s No Problem in France’s Loire Valley | L’Occasion
Sorry the pairing didn’t work out for you but I have to say, that wine sounds delicious. Bracing acidity and seashells? Yes please!
Caraflex cabbage, it’s very popular here in Bordeaux but I haven’t bought it yet. I’ll make a point to see what it’s called here. I’ve had a few SBs lately that had petrol notes too. (I just read an article about petrol notes in wine if you’re interested.) Wonder if adding sesame oil to the dish might help the pairing? Enjoyed your article David!
I did read caraflex cabbage is more popular in Europe. Wish it were more common here, it is good! I haven’t used sesame in awhile as our son is allergic to it, but that might work.
Linda Whipple, CSW
A delicate-flavored cabbage sounds like something I’d enjoy. Will look for it in the market. Wonder how you’d feel about it with a Pouilly-Fumé more to your liking?
Hi Linda–I think it would be an improvement! I still think maybe something like a Riesling or maybe a Vouvray would be the best bet.
Your recipes always go into my “must-make” file, and this one is no exception. Always appreciate a healthy, delicious addition to the weekly rotation!
So sad that the pairing didn’t quite work as planned. I am going to try that sauce (sans the sriracha and jalapeno). It sounds delicious and I can see it working with multiple things.
I’ve been doing quite a few cabbage dishes these days myself, and this skillet looks very tasty. I’m so sorry the combo didn’t pair as well as you’d hoped though.
MARTIN D REDMOND
I’m not much of a cabbage fan David, but if I see a Caraflex cabbage, I’ll pick one up. Your recipe looks and sounds great!