Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the onion, garlic, carrots and celery. Cook until the onion and garlic are translucent.

Step 3

Add the ground turkey, salt, pepper and oregano. Break up the meat as it cooks with a spatula as it browns 3-5 minutes.

Step 4

Add the cabbage, tomatoes and broth. Stir, cover and bring to a boil.

Step 5

Reduce the heat to medium-low and simmer for 30-minutes before serving.

Step 6

Keep leftovers in the refrigerator up to 5 days or freeze up to 60 days.

Step 7

Sauté the vegetables with the olive oil using the sauté function.

Step 8

Next add the ground turkey to the pot. Cook the meat until no longer pink while breaking it up with a spatula. Add the remaining ingredients including the cabbage to the pot.

Step 9

Place the lid on the Instant Pot, turn the valve to sealing. Cover and cook on high pressure for 3 minutes.

Step 10

Allow the pot to natural release for 5 minutes before turning the valve to venting and removing the cover. Stir and serve!

Step 11

Place all the ingredients in a slow cooker except the shredded cabbage. Cover the pot and cook on low for 6-8 hours or on high 4-6 hours.

Step 12

The last 30-minutes of cooking, place the shredded cabbage in the pot to cook. Stir the ingredients and break up the meat if needed then serve!