Recipe courtesy of Beth Raynor

Turkey Pine Nut Cabbage Wraps

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings, 2 wraps per person
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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