Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until fully browned and no pink remains, about 5-7 minutes. Drain any excess fat and push the turkey to one side of the skillet.
Step 2: Add the diced onion to the empty side of the skillet and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Stir the onion and garlic into the cooked ground turkey.
Step 3: Stir in the paprika, onion powder, garlic powder, and red pepper flakes (if using) with the turkey mixture. Cook for 1 minute, stirring constantly, to allow the spices to bloom. Season generously with salt and black pepper.
Step 4: Add the shredded cabbage to the skillet. It will seem like a lot, but it will cook down. Cook, stirring frequently, for 8-10 minutes, or until the cabbage is tender-crisp.
Step 5: Pour in the chicken broth or water. Scrape any browned bits from the bottom of the pan to incorporate all the flavors. Cover the skillet and let it simmer for 5-7 minutes, allowing the cabbage to fully tenderize and the flavors to meld.
Step 6: Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley or green onions if desired.