Heat the oil in a large skillet over medium-high and add the onion and chopped apple. Cook, stirring occasionally, until onion begins to turn translucent, about 5 minutes. Add the mushrooms and continue cooking another 3 minutes.

Move the vegetables to one side of the skillet and add the ground turkey in the open space. Allow it to brown 1-2 minutes on one side, then flip and brown for 1-2 minutes on the other side. Stir the ground turkey in with the vegetables.

Add the remaining ingredients and stir to incorporate. Cover and cook 5 minutes, or until the turkey is cooked through and the zucchini has softened. Taste mixture for flavor and add sea salt to taste. Serve with cabbage rice (instructions below).

Chop the cabbage into quarters (or smaller if the head is very large) and place in a food processor. Pulse until rice-sized shapes form.

Heat the avocado oil in a large skillet or wok over medium-high. Add the cabbage rice and cover. Cook, stirring frequently, until cabbage has begun to soften and turn golden-brown, about 8 minutes.