Asian Turkey Cabbage Cups

Photo: Randy Mayor; Styling: Kellie Gerber Kelley

Cool, crisp napa cabbage leaves cradle a hot and spicy herbed filling in this quick dish.

Yield: 4 servings (serving size: 3 filled cabbage cups)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 267
  • Fat: 13.6g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 2.7g
  • Protein: 30.3g
  • Carbohydrate: 7.6g
  • Fiber: 1.4g
  • Cholesterol: 89mg
  • Iron: 1.8mg
  • Sodium: 637mg
  • Calcium: 111mg

Ingredients

  • 1 teaspoon grated peeled fresh ginger
  • 1 1/4 pounds ground turkey
  • 1/2 cup thinly sliced green onions
  • 1 tablespoon brown sugar
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons fish sauce
  • 2 teaspoons olive oil
  • 1 teaspoon dark sesame oil
  • 1 jalapeño pepper, finely chopped
  • 12 large napa (Chinese) cabbage leaves (about 8 ounces)
  • 1/4 cup chopped unsalted, dry-roasted peanuts

Preparation

  1. 1. 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.
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