- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings, 2 wraps per person
Ingredients
1 head red cabbage
2 tablespoons peanut oil
5 cloves crushed garlic
3 tablespoons finely diced fresh peeled ginger
1/2 cup diced yellow onion
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 pound lean ground turkey
1 1/2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 1/2 tablespoons red chili sauce
1 1/2 tablespoons low sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons fish sauce
2 teaspoons sesame oil
1/4 cup cilantro leaves, plus extra for garnish
1/4 cup toasted pine nuts
1/4 cup diced green onion
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.
