Thai Turkey Cabbage Rollups
This is a great little recipe. It may be quite different from what you’re cranking out on a typical weeknight, but it won’t be much more difficult. Don’t be afraid of the chopping – that’s almost the entire time-cost of preparing this dish – so really, in just 30 minutes, you can serve your family a healthful meal that is high protein, low calorie, tasty and fun. Keep a fork handy – because although you’re supposed to eat these with your hands, they can get a little messy. And put a bottle of sriracha on the table, so those who like heat can spice things up!
Thai Turkey Cabbage Rollups (adapted from Cooking Light)
1 T. canola oil 1 t. minced ginger 1 lb. ground turkey ½ c. thinly sliced scallions 1 T. brown sugar 2 T. cilantro, chopped 2 T. mint, chopped 2 T. fresh lime juice 1 ½ T. fish sauce Cayenne pepper, to taste 1 t. sesame oil 12 large napa cabbage leaves ¼ c. chopped lightly- or unsalted dry-roasted peanuts
Heat the oil in a large skillet over medium heat. Add the ginger and turkey to the skillet and cook, breaking up the turkey, until the meat is no longer pink. Place the turkey in a large bowl. Add the remaining ingredients and stir well. Spoon turkey mixture into cabbage leaves, roll up, and enjoy!
Serves 4. I served this with Chinese noodles dressed with some sesame oil and soy sauce (one of L’s favorite comfort foods) and some Asian Slaw on the side.
To make this vegetarian/vegan, sub in vegetarian fish sauce (although Cooking Light says you can omit the sauce, I think it’s essential to the flavor of the dish) and crumbled tofu instead of turkey.
© 2010, Sarah. All rights reserved.
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