Save It My neighbor stopped by one evening with a bag of dumpling wrappers from her Asian market, and I had ground turkey thawing on the counter, half a head of cabbage in the crisper, and that eternal jar of marinara sauce in the pantry. Instead of making dumplings or lasagna separately, I thought—why choose? The result was this weird, wonderful one-pan situation that somehow tastes like comfort and adventure at the same time, all bubbling away in a single skillet with cheese melting into every layer.
Last winter, I made this for my sister when she was stressed about work deadlines, and she literally scooped a second serving straight from the skillet while it was still steaming. She didn't even bother with a plate—just grabbed a fork and stood there in the kitchen eating it like it was the only thing that mattered. That's when I knew the recipe had something special: it wasn't just filling, it was the kind of food that makes you pause and actually taste what you're eating.
Ingredients
- Ground turkey (1 lb): Use cold meat straight from the fridge and break it into small pieces as it cooks so it browns evenly instead of clumping into big chunks.
- Green cabbage, shredded (about 4 cups): The shreds soften into the sauce and add texture without overpowering—don't skip it just because you think cabbage sounds weird in lasagna.
- Yellow onion (1 medium, diced): The base of every good sauce, and dicing it fine means it dissolves into the meat layer and adds sweetness that balances the tomato.
- Garlic (2 cloves, minced): Mince it small and add it after the onion softens so it doesn't burn and turn bitter in the hot skillet.
- Marinara or tomato sauce (2 cups): Use whatever brand you trust—store-bought is fine, and the sauce carries the whole dish, so it matters more than you'd think.
- Ricotta cheese (1 cup): Cold ricotta straight from the container dollops better than ricotta that's been sitting out, and it creates pockets of creaminess between the layers.
- Mozzarella, shredded (1 cup): Buy it shredded to save time, or shred it fresh if you have a box grater and a few extra minutes—fresh shreds melt faster.
- Parmesan cheese, grated (1/2 cup): The sharp, salty bite that makes people ask what you did differently, even though it's just good cheese.
- Dumpling wrappers (10-12 round): Round ones work better than square for this because they fit the skillet shape naturally and overlap like shingles.
- Olive oil (1 tbsp): Just enough to coat the pan and heat evenly without the whole thing becoming greasy.
- Dried Italian herbs or basil (1 tsp): The seasoning that ties the Italian-Asian fusion together and makes it feel intentional instead of random.
- Salt, pepper, and red pepper flakes: Start with what the recipe calls for and taste as you go—you can always add more heat, but you can't take it back.
Instructions
- Start your base:
- Heat the olive oil in a large oven-safe skillet over medium heat until it shimmers slightly. Add the diced onion and cook for about 3 minutes, stirring occasionally, until the pieces turn translucent and start to soften at the edges. Add the minced garlic and let it cook for just 1 minute more—you'll smell that rich, warm garlic aroma that tells you it's ready to go.
- Brown the turkey:
- Push the onion and garlic to the side of the skillet and add the ground turkey along with the salt, pepper, and Italian herbs. Use a wooden spoon to break the meat into small pieces as it cooks, scraping the bottom of the skillet to pick up all those browned bits (they taste incredible). After about 6 to 7 minutes, the turkey should look cooked through with no pink remaining.
- Wilt the cabbage:
- Stir in all that shredded cabbage—it'll look like a mountain of green at first, but it'll collapse down in about 5 to 6 minutes. Once it's soft and has soaked up some of the meat's flavor, pour in 1 cup of the marinara sauce and let it all simmer together for 2 minutes so the flavors marry.
- Set up your layers:
- Remove exactly half of the turkey-cabbage mixture from the skillet and set it aside in a bowl or on a plate—this is where precision matters a bit. Arrange half your dumpling wrappers over what's left in the skillet, overlapping them slightly like roof shingles so they cover the surface.
- First cheese layer:
- Spread half the ricotta over the dumpling wrappers using the back of a spoon or a small spatula, leaving some gaps so it doesn't create an impenetrable layer. Sprinkle half the mozzarella and half the Parmesan over the ricotta, distributing it evenly so every bite has cheese.
- Add the second layer:
- Carefully pour or spoon that reserved turkey-cabbage mixture back over the cheese layer, spreading it as evenly as you can. Now arrange the remaining dumpling wrappers on top, overlapping again, and you should have a nice layered lasagna situation happening in your skillet.
- Top it off:
- Spread the remaining 1 cup of marinara sauce over the second layer of wrappers, then dollop the rest of the ricotta across the top in little spoonfuls. Finish with the remaining mozzarella and Parmesan, making sure the cheese reaches the edges of the skillet so it gets golden and crispy there.
- Steam the wrappers:
- Cover your skillet with either a lid that fits or foil, then reduce the heat to low and cook for 10 minutes. You're steaming the dumpling wrappers so they soften and cook through—you should hear a gentle sizzle underneath the cover, not an angry sizzle.
- Get that golden top:
- Uncover the skillet carefully (the steam is hot!) and place it under the oven broiler for 2 to 3 minutes, watching closely so the cheese bubbles and browns but doesn't burn. The top should look bubbly and golden with some darker spots where the Parmesan crisped up.
- Rest before serving:
- Let the whole skillet sit for 5 minutes before cutting into it—this gives the layers a chance to set slightly so they don't all slide around when you plate it. The cheese will firm up just enough to hold everything together without cooling down completely.
Save It My partner came home that same winter evening and heard sizzling from the kitchen, walked in to find this golden, bubbling thing in a cast-iron skillet, and just stood there watching it like I'd performed actual magic. Food that makes people stop and pay attention feels like the whole point of cooking, doesn't it?
Why This Fusion Works
The dumpling wrappers do something marinara-soaked noodles can't—they stay tender and slightly chewy instead of mushy, and they have this delicate flavor that doesn't fight the tomato sauce. The cabbage is the secret weapon: it adds moisture, sweetness, and a slight crunch that keeps each layer from feeling heavy. The result tastes familiar enough that it feels comforting, but different enough that it stays interesting bite to bite.
Variations Worth Trying
Swap the turkey for ground chicken if that's what you have, or lean ground pork if you want something with a bit more fat and flavor. Spinach or mushrooms work beautifully mixed into the meat layer—just sauté them with the onion so they release their moisture before everything comes together. If you love heat, double the red pepper flakes or stir a pinch into each cheese layer so the spice builds as you eat down through the skillet.
Serving and Storage
This dish eats best right out of the skillet while it's still warm, ideally with a simple green salad on the side to cut through the richness and some crusty bread to soak up the sauce. Leftovers keep for about 3 days in an airtight container in the fridge, and they actually taste better the next day after the flavors have had time to meld—just reheat gently in a 350-degree oven until warmed through so the cheese doesn't separate.
- If you're making this ahead, assemble it completely, cover it, and refrigerate up to 8 hours before cooking—just add a few extra minutes to the steaming time if it goes straight from cold to the skillet.
- The skillet itself becomes a serving vessel, so use one that's attractive enough to bring to the table if you're cooking for guests.
- Each person can scoop directly from the skillet, which somehow makes the whole meal feel more casual and shared.
Save It This recipe lives in that beautiful space between weeknight dinner and something worth bragging about, which is exactly where the best food lives. Make it once and it becomes your thing.
Recipe FAQs
- → Can I substitute ground turkey with another protein?
Yes, ground chicken or lean pork work well as alternatives while maintaining the dish's flavor and texture.
- → How do I ensure dumpling wrappers cook properly in the skillet?
Cover the skillet and cook over low heat to steam the wrappers fully before broiling for a golden finish.
- → What vegetables can I add besides cabbage?
Spinach, mushrooms, or other leafy greens can be added to enhance flavor and nutrition.
- → Is it possible to make this dish spicier?
Yes, increasing red pepper flakes provides a pleasant spicy kick without overpowering the flavors.
- → What sides complement this skillet dish?
A fresh green salad and crusty bread pair nicely to balance the rich and hearty skillet layers.
- → Are there allergen considerations to keep in mind?
This dish contains gluten from dumpling wrappers and dairy from cheeses; check labels if allergies exist.