Add the onions, and sauté for 3-5 minutes or until the onions are tender.
Add the ground turkey and all the spices. Using a wooden spoon, break up the turkey. Cook for about 7 minutes, stirring occasionally.
Add the cabbage and vegetable broth, and mix well to combine. Cook for about 4 minutes. Stir occasionally.
Pour in the tomato sauce, and season with salt and black pepper. Cook for 3 minutes more or until the veggies are cooked through. Set aside.
For the Cauliflower Rice
Pulse the cauliflower florets in a food processor for about 25-30 seconds until it has a rice-like consistency.
In the same large skillet you used to cook the ground turkey, add 2 tablespoons of sesame oil over medium heat. Add the garlic, and sauté for 30 seconds.
Add the cauliflower rice and soy sauce. Mix everything well to combine. Be careful to not overcook the cauliflower. Otherwise, it will become soggy. Set aside.
For the Sautéed Veggies
In the same large skillet you used to cook the ground turkey and the cauliflower rice, add 2 tablespoons of olive oil over medium heat. Add all the veggies, salt, and black pepper. Stir well.
Cook until the veggies are tender. Be careful not to overcook them.
Place an even amount of ground turkey, cauliflower rice, and veggies into 4 glass containers. Cover with the lid, and place in the fridge for up 4 days. Heat in the microwave for about 1½-2 minutes. The time depends on the power of your microwave.