Ingredients:

  • 8 oz smoked turkey, diced into small cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 lb green cabbage, chopped into 1-inch pieces
  • 1/2 cup low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1 tsp granulated sugar
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat 2 tbsp olive oil in a large cast iron skillet or Dutch oven over medium-high heat. Add the diced smoked turkey and cook for 4–6 minutes until the edges are browned and the fat has rendered, ensuring an internal temperature of 165°F (74°C).
  2. Stir in the diced yellow onion and cook for 3–4 minutes until translucent and starting to golden. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Increase the heat to high and add the chopped green cabbage. Stir frequently for 7–10 minutes until the leaves wilt slightly and develop dark golden charred edges.
  4. Lower the heat to medium. Sprinkle in the smoked paprika, red pepper flakes, salt, black pepper, and granulated sugar. Pour in the low-sodium chicken broth and stir for 2–3 minutes until the liquid has reduced into a glossy coating and the cabbage is tender.