Asian Turkey Cabbage Cups
Cool, crisp napa cabbage leaves cradle a hot and spicy herbed filling in this quick dish.
Cool, crisp napa cabbage leaves cradle a hot and spicy herbed filling in this quick dish.
So easy to prepare and loaded with flavor! I was liberal with the cilantro and mint, but followed the recipe otherwise. Definitely will make again.
First...I didn't follow exactly. I used 3/4lb turkey and 1/2lb portabella mushrooms because that is what I had. Otherwise the ingredients were the same. I did not wrap the meat mix, I chopped the cabbage. I personally like butter lettuce for wraps and my nappa was pretty stalk-y. So, I chopped it fine and served the mix over it, like a salad. I loved it. Totally 5 stars, especially since it was lean and tasty. Hubby gave it 4 stars ( not a fan of wraps). It was perfectly flavored (although I like more heat and would use a serrano chili instead). The fact that it is so lean, especially with mushrooms is a bonus. For sure a work lunch repertoire addition!
Vey good. Added a few more vegetables, great flavor!
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.
Made these last night and my husband and I both loved them. Easy to make, delicious light and flavorful meal. I think the turkey mixture would be good served over a salad too. I followed the directions exactly with the exception of doubling the cilantro and omitting the mint. (We don't like the flavor). I'll definitely make this again!
I totally love this recipe. It can't be any easier. My husband and I love heat so I added about 1/3 cup chili garlic sauce. I didn't have fish sauce so I used hoisin instead. Will probably be making this a few times a month. Definitely on my list of favorites.
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!!!
Great meal!! Left out the brown sugar, not sure why it would be needed, mixed in whole peanuts and used iceberg lettuce leaves. Also left out the jalapeno as kids were eating it but had sriracha on the side. Will definitely make again. Also made the Warm Asian Noodle Salad, yummy. Substituted Odon Noddles for Linguine. Super easy...
Very nice, light meal. Flavors are right on. The mint and the fish sauce are important!
Loved this recipe, can't wait to make it again, had to put it away so we would stop eating it! Was afraid of the fish sauce but it definetly makes the dish, might add some thai basil next time.
LOVED these. I will be making these a lot! So easy and so good.
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!
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!!!!!
We loved this! We used romain lettuce vs cabbage - would probably go with iceburg next time! Also need more heat - like someone else suggested - maybe a serrano. Also looked up the pf change sauce - will make that next time to drizzle on top! Not sure how people split the recipe between them - it made a ton! Definitely going into the rotation in our house!
Flavor was good, but too dry. Will make again with turkey or chicken thigh meat (or a combo of thigh and breast).
Really great recipe! Like others, I doubled the herbs called for in the recipe. I also added chopped basil to the herb, fish sauce mixture. Finally, I added extra ginger, a little bit of left over chopped jalapeno, and a teaspoon (or so) of bottled chopped garlic to the ground turkey. Spooned about 2/3 cups mixture into the cabbage leaves, rolled 'em up, and ate 'em like tacos. Between two of us, we polished almost all of it off in one sitting! (Whoops!)
I think this is a great base recipe. However, I thought it needed a bit more flavor. I would double all the herbs, and use a TBS sesame oil rather than the olive oil/sesame oil mix. I also added a tsp of hot sauce, as my jalepeno seemed lacking. I think a serrano chile might have been better. I plan on seving the leftovers over coconut rice made with broth and coconut extract to cut calories. Would probably be great over rice noodles as well.
This was soooo good and I'm not the easier to please with light dishes. My sister and I made this together and tripled the recipe to share. worked out great.
This was surprisingly good. It was quick, light, easy, healthy, and perfect for a hot summer night. I added water chestnuts and didn't bother chopping the peanuts. I didn't have any fish oil but will try it next time, as with adding garlic to the turkey. I tried hoisin on a couple of bites and will add just a little to the leftovers tomorrow, as to not overpower the flavors that it already has. I think one of the great things about this recipe is that you can customize it to your liking.
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.
We have a new favorite recipe!!! Made the recipe with ground turkey breast (extra lean) sprinkled with a little garlic salt. Made the rest of the recipe as directed. Served in smaller leaves of napa cabbage. Topped with Trader Joe's Spicy Peanut Vinaigrette. My daughter said she has a favorite new recipe. For the skeptics out there, the fish sauce (buy a good brand) is essential, as is the jalapeno. It is not too spicy, just awesome! LOVE LOVE IT!
This recipe was super easy and tasty. I served the turkey in boston lettuce leaves instead of the cabbage b/c I had the lettuce on hand. I also added a clove of minced garlic to the turkey and ginger and some chopped red onion and chili garlic paste to the mixture. Flavor was great, reminded me of Larb Gai
This meal is flashy when served because of the cabbage boats the meat is served it. The meat had a great flavor to it-- yes, I am now a believer of fish sauce actually making things amazing. The cabbage (at least at my store) was a bit expensive, and would stop me from making this anytime soon. I served it with rice noodle with a little sriacha sauce on top and diced bell peppers.
I loved them. Since I love turkey it was great but I am wary of some recipes because it can be bland. I added some chili paste with garlic along with the jalapeno (wasn't too spicy) and I also added some garlic herb seasoning. Really yummy. Next time I will use lettuce leaves.
this dish was so easy to make. i used ground pork instead of turkey and it tasted wonderful. will make again.
Enjoyed this as a regular in our dinner rotation. Next time I will make a slaw out of the cabbage and serve the turkey on top. Less messy and I can pack more veggies into the serving.
I made this tonight and followed the recipe word-for-word. It was good & solid, but it didn't knock our socks off. I'll make it again sometime, but I don't think it will make its way into our "make regularly" menus.
This was delicious, quick, and didn't generate many dirty dishes. My husband and I ate the whole thing and had cabbage leaves left over, so I would say the recipe serves 2, but halve the cabbage.
Tasty and really did only take 30 minutes to make. Subsituted ground beef for the turkey because I didn't have any on hand. Excellent will add this to my list of things to make. The cabbage leaves offset the spiciness of the beef. If you don't like things to spicy I would recommend half the jalapeno.
This was great! I omitted the jalepeno and mint (didn't have it) added shredded carrot, hoisin sauce, and mixed tamari and chili paste for a topper. Instead of peanuts, did almonds. Easy and good!
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.
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.