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
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
- 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
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.