Prep your veggies. Thinly slice the cabbage, dice the onion and bell pepper, and mince the garlic. Keep everything within reach to speed things up.

Brown the protein. Heat 1 tbsp oil in a large skillet over medium-high. Add ground turkey, break it up, and season with 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp smoked paprika. Cook until browned and no longer pink. Transfer to a plate.

Cook the veggies. In the same skillet, add 1–2 tbsp oil. Sauté onion and bell pepper for 2–3 minutes. Add cabbage and a pinch of salt. Cook, stirring, until tender with a little bite, about 5–7 minutes. Toss in garlic for the last 30 seconds.

Add broccoli. Stir in frozen broccoli and cook 2–3 minutes until heated and bright green. If the pan looks dry, add a splash of water to steam.

Make it creamy. Reduce heat to medium-low. Stir in cream cheese, soy sauce, Dijon, and vinegar. Let the cream cheese melt into a smooth sauce, coating the veggies.

Bring it together. Return the browned turkey to the pan. Stir until everything is well combined and saucy. Taste and adjust salt, pepper, and paprika. Add red pepper flakes if you like heat.

Finish with cheese. Sprinkle shredded cheddar or mozzarella on top. Cover the pan for 1–2 minutes to melt. Garnish with green onions, sesame seeds, or parsley if you have them.

Serve. Spoon into bowls and eat as is, or serve over cauliflower rice for extra volume without more carbs.