Friday, February 1, 2013

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.


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

  • 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.

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