Ingredients: 1 onion, diced 1 tsp kosher salt (more to taste) 1/2 tsp black pepper 1 carrot, diced 1 celery stalk, diced etc.
Instructions:
Step 1. Instant Pot/Pressure Cooker: Turn the Instant Pot to saute. Once it is hot, spray it with cooking spray and add the ground turkey, onion, salt, and pepper. Cook for 4-5 minutes until turkey is browned and cooked through. Add the carrots and celery. Cook for 3-4 minutes until beginning to soften. Add the garlic and cook for one minute until fragrant. Add the cabbage, cauliflower rice, diced tomatoes, bay leaves, and broth. Close the lid and set to cook on Manual for 18 minutes. Let naturally release and season with salt and pepper if needed.
And then, Stove Top: Heat a large pot or Dutch oven over medium high heat. Spray with cooking spray and add the turkey, onion, salt, and pepper. Cook for 4-5 minutes until turkey is browned and cooked through. Add the carrots and celery and cook for 3-4 minutes until they begin to soften. Add the garlic and cook for 1 minute. Add the remaining ingredients - cabbage, cauliflower rice, diced tomatoes, broth, and bay leaves. Turn the heat down to a simmer. Cook for 30-40 minutes until cabbage is tender. Season with salt and pepper.
And now, Slow Cooker:Heat a skillet over medium high heat. Spray with cooking spray and add the ground turkey, onion, salt, and pepper. Brown for 4-5 minutes. Add the carrots and celery and cook for 3-4 minutes. Add the garlic and cook for 1 minute. Add this mixture to the slow cooker along with the cabbage, cauliflower rice, tomatoes, broth, and bay leaves. Cook on low for 4 hours or until cabbage is tender. Season with salt and pepper.
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