ASIAN-STYLE CABBAGE WRAPS
Total time:1 HR
Cook Time:50 mins
Prep Time:15 mins
Recipe by: Jennafer Ashley
This grab-and-go meal includes lean turkey, crunchy veggies, and a cilantro sauce mixed with ginger and garlic.
2 Mixing Bowls
9×13 Baking Pan
For Cabbage Wraps:
12-14 savoy cabbage leaves
1/2 lb. ground turkey
1 C water chestnuts, chopped
1/2 c green onion, thinly sliced
1 C shredded carrots
1 T olive oil, for brushing
3 T coconut aminos
2 T sesame oil
1/3 C cilantro, chopped
1 garlic clove, minced
1 inch piece of ginger, peeled and grated
In a medium pan, begin to brown ground turkey.
While turkey cooks, bring a large pot of water to boil and place cabbage leaves in water to tenderize, for about 5 minutes. Remove from pot and set aside on paper towel.
Once turkey is browned, pour into a mixing bowl. Add carrots, onion, and water chestnuts. Mix.
In a separate small bowl, whisk together sauce ingredients. Pour over vegetable and turkey mixture. Stir to coat.
Preheat oven to 350℉. Line a 9×13 baking pan with 6 cabbage leaves.
Place 1/3 cup filling in the center of cabbage leaves. Fold in the sides and roll up from the bottom.
Place in pan seam side-down. Brush cabbage with olive oil. Bake 35-40 minutes. Cabbage rolls should be lightly browned on top.
Tip: Line the bottom of the baking pan with extra cabbage leaves to prevent the wraps from sticking to the bottom of the pan during baking. I like to use any pieces of leaves that don’t make the cut for using as wraps.