Thai Turkey Cabbage Rollups

herbs & spices for Thai food

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.