12 large napa (Chinese) cabbage leaves (about 8 ounces)
1/4 cup chopped unsalted, dry-roasted peanuts
How to Make It
Heat a large nonstick skillet over medium heat. Add ginger and turkey to pan; cook 7 minutes or until turkey is done, stirring frequently. Drain turkey mixture; place in a large bowl. Add green onions and next 8 ingredients (through jalapeño); toss well. Spoon 1/3 cup turkey mixture into each cabbage leaf. Top with peanuts.
My husband and I liked this dish - it had good pseudo-Thai flavors. We served it with the rice noodle salad (Cooking Light suggestion), which both contrasted and complimented the main dish well. Next time I'll probably try to make it spicier with more cilantro and perhaps a ground red chili pepper, too. This was the first time I made this recipe, but it took me 1 hour and 15 minutes to make both the turkey cups and the rice noodle salad, including all of the chopping and grating - not 30 minutes as Cooking Light suggested. Maybe I'll get faster the more I make it.
This was SO good! Used iceberg lettuce, added garlic to the saute & mixed the peanuts in so they'd be evenly distributed. Took the advice of an earlier rating & topped with a peanut salad dressing for extra flavor. Better than the lettuce cups at PF Chang's!!!!!
Love this recipe! Very quick to make (~20 minutes) and very flavorful! A couple of ingredient changes: 1) used serrano pepper in lieu of jalapeno & added 1 miced garlic; 2) added 1 diced green bell pepper; 3) added 1/2 of diced red onion; 3) added 1 tbsp low-sodium soy sauce & 4) added 1 handful of sprouts. For prep, I browned the turkey in the skillet with the ginger, garlic & serrano. I added the bell pepper with ~5 minutes left on the turkey and then added all ingredients remaing plus sauce to the last 2 minutes of cook time. Then, I added chopped cabbage (in lieu of cups) to the bottom of every bowl, topped it with the meat mixture, and sprinkled diced peanuts on top. Absolutely fantastic and addicting! Wouldn't hesitate to make this again and / or bring to work for lunch! Enjoy!!!
Love easy meals that don't sit like a brick in your stomach! This recipe was very quick and I tried to stay on course except for a couple necessary changes due to what I had in my freezer….Chicken, and what I had in my crisper…butter lettuce. Where I live I can't just run to the grocer. That said, this recipe had a very nice, very mild flavor. I used 1/2 of a gigantic jalepeno thinking it would equal a smaller one. I should have just used my little serrano 'cause you certainly couldn't feel any heat with the flavor combination. Don't get me wrong, you can taste the jalepeno, just not feel it. The nappa leaves would have held up better for sure, but doubling the butter lettuce leaves worked well too. Don't leave anything out because it's the flavor combinations that make this, and most recipes work.
This was incredibly delicious! I didn't want to stop eating it! Perfect for a weeknight because it's fast and easy to make. I omitted the rice noodle salad and served it with some white rice with cilantro... a definite repeat!
I was surprised, but everyone in the family loved this recipe! I thought it was going to be too spicy with the jalapeno, but the flavors blended nicely. I added a little hoison sauce the second time I made, which made it a little less dry. We also used romaine leaves the 2nd time and made "boats" instead of cups, which the kids liked better.
This was pretty good. I used half as much turkey, but kept the sauce amt. the same, and then added some chili garlic sauce for added heat. We chopped up romaine leaves and serve the turkey mixture on top of it. My husband called it "interesting", which means it was good enough to eat, but not something he'll request in the future.
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