clove garlic, chopped
8-ounce can tomato sauce
dark brown sugar
kosher salt and black pepper
red wine vinegar
small head green cabbage, thinly sliced (about 1 cup)
small head red cabbage, thinly sliced (about 1 cup)
- In a large skillet, heat the oil over medium-high heat. Add the turkey, onion, and garlic and cook, breaking the meat up with a spoon, until browned, 3 to 5 minutes.
- Mix the tomato sauce, sugar, barbecue sauce, and Worcestershire into the turkey mixture; season with ½ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until thickened, 3 to 5 minutes.
- Meanwhile, in a medium bowl, whisk together the sour cream, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage and carrots and toss to combine.
- Serve the turkey mixture on the buns with the coleslaw.