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.


  • Medium Pan

  • Large Pot

  • 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

For Sauce:

  • 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.