Recipe courtesy of Beth Raynor
Total:
30 min
Active:
15 min
Yield:
4 servings, 2 wraps per person
Level:
Easy

Ingredients

Directions

Wash and dry the head of cabbage and cut off the end. Carefully remove about 8 leaves ensuring they are not torn and form nice "cups" to hold the filling.

Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, ginger, onion and cook for 1 to 2 minutes or until soft.

Add the red pepper, yellow pepper and turkey and cook until the turkey is almost cooked through and browned slightly, about 7 to 8 minutes. Add the hoisin sauce, oyster sauce, red chili sauce, soy sauce and rice vinegar. Let cook another 4 to 5 minutes until the sauce reduces. Remove from the heat.

Add the fish sauce, sesame oil, cilantro, pine nuts and green onion and stir to combine. To serve, place a spoonful of the mixture in each cabbage cup. Garnish with extra cilantro, if desired.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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