One-pan fusion of turkey, cabbage, dumplings, and cheese in a savory tomato sauce for a filling meal.
# What You'll Need:
→ Proteins
01 - 1 pound ground turkey
→ Vegetables
02 - 1 small head green cabbage, shredded, approximately 4 cups
03 - 1 medium yellow onion, diced
04 - 2 garlic cloves, minced
→ Sauces and Dairy
05 - 2 cups marinara or tomato pasta sauce
06 - 1 cup ricotta cheese
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
→ Dumpling Layer
09 - 10 to 12 round dumpling wrappers
→ Seasonings
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried Italian herbs or basil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Pinch of red pepper flakes, optional
# How To Make It:
01 - Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute more. Add ground turkey with salt, pepper, and Italian herbs. Cook while breaking up the meat until browned and cooked through, approximately 6 to 7 minutes.
02 - Stir in shredded cabbage and cook for 5 to 6 minutes until softened. Pour in 1 cup of marinara sauce and simmer for 2 minutes.
03 - Remove half the turkey-cabbage mixture from the skillet and set aside. Arrange half the dumpling wrappers over the remaining mixture in the skillet, overlapping as needed. Spread half the ricotta over the wrappers. Sprinkle with half the mozzarella and Parmesan cheese.
04 - Layer the reserved turkey-cabbage mixture on top, followed by the remaining dumpling wrappers. Spread the remaining marinara sauce over the wrappers, then dollop with the remaining ricotta. Top with remaining mozzarella and Parmesan cheese.
05 - Cover the skillet with a lid or foil and cook over low heat for 10 minutes to steam the dumpling wrappers.
06 - Place the uncovered skillet under the oven broiler for 2 to 3 minutes until the cheese is bubbly and lightly browned.
07 - Allow the skillet to rest for 5 minutes before slicing and serving.
