Autumn Turkey & Cabbage Skillet with Apples and Caraway

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, thinly sliced
• 1 pound Butterball 85% lean ground turkey
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons caraway seeds
• 6 cups green cabbage, cored and thinly sliced (about 1/2 medium head)
• 2 small crisp apples (such as Honeycrisp), cored and cut in 1/2-inch wedges
• 1 tablespoon apple cider vinegar
• 1/4 cup low-sodium chicken broth
• 1 tablespoon chopped fresh parsley (optional, for serving)

Steps

1. Heat the olive oil in a large (12-inch) skillet over medium heat. Add the onion and cook, stirring often, until softened and golden at the edges, about 5 minutes.
2. Add the ground turkey, 1/2 teaspoon salt, and pepper. Increase heat to medium-high and cook, breaking up meat with a spoon, until turkey is no longer pink and just cooked through (internal temp should reach 165°F), about 5–6 minutes.
3. Stir in caraway seeds and cook 1 minute, until fragrant.
4. Add cabbage, apples, remaining 1/2 teaspoon salt, and toss to combine. Pour in chicken broth and apple cider vinegar. Cover and cook, stirring once or twice, until the cabbage is wilted and apples are just tender, 8–10 minutes.
5. Remove lid and cook uncovered 3–5 minutes, stirring occasionally, until any liquid is mostly evaporated and cabbage is crisp-tender.
6. Taste and adjust seasoning if needed. Sprinkle with parsley and serve hot.