Asian Turkey Cabbage Cups

These were quick and easy.  I served them with a rice noodle salad that Cooking Light also suggested.  I personally am not a fan of cabbage, so I replaced the cabbage with Boston bibb lettuce.  This photo does not show the crushed peanuts on top, but they do add to the dish, so I recommend including that garnish at the end.  I have another version of Turkey Lettuce Wraps that I had previously posted - click the preceding link for a second alternative if you'd like.

ASIAN TURKEY CABBAGE CUPS

Recipe Notes

As mentioned above, I replaced the Napa cabbage leaves with Boston bibb lettuce based on personal preference.

Nutritional Information (per serving - serves 4)

267 calories - 13.6 g. fat - 30.3 g. protein - 1.4 g. fiber - 7.6 g. carbs

Ingredients

• 1 tsp. grated (or minced) peeled fresh ginger
• 1.25 lbs. ground turkey (I used 93% lean)
• 1/2 c. thinly-sliced green onions
• 1 tbsp. brown sugar
• 2 tbsp. chopped fresh cilantro
• 2 tbsp. chopped fresh mint
• 2 tbsp. fresh lime juice
• 1-1/2 tbsp. fish sauce
• 2 tsp. olive oil
• 1 tsp. dark sesame oil
• 1 jalapeno pepper, finely chopped
• 12 large Napa cabbage leaves (or substitute Boston bibb)
• 1/4 c. chopped salted dry-roasted peanuts

Instructions

1.  Heat a large non-stick skillet over medium heat.  Add ginger and turkey to pan, cook until done.

2.  Drain turkey mixture and place in a large bowl.

3.  Add green onions, brown sugar, cilantro, mint, lime juice, fish sauce, oils, and jalapeno.  Toss well.

4.  Spoon 1/3 c. turkey mixture into each leaf.  Top with peanuts and serve.