Asian-Style Cabbage Wraps


Asian-Style Cabbage Wraps

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8


  • 12-14 savoy cabbage leaves
  • ½ lb. ground turkey
  • 1 cup water chestnuts, chopped
  • ½ cup green onion, thinly sliced
  • 1 C shredded carrots
  • 1 T olive oil, for brushing

For the Sauce:

  • 3 T coconut aminos
  • 2 T sesame oil
  • cup cilantro, chopped
  • 1 garlic clove, minced
  • 1 inch piece of ginger, peeled and grated


  • In a medium pan, begin to brown ground turkey.
  • While turkey cooks, bring a large pot of water to boil and place cabbage leaves in water to tenderize, for about 5 minutes. Remove from pot and set aside on paper towel.
  • Once turkey is browned, pour into a mixing bowl. Add carrots, onion, and water chestnuts. Mix.
  • In a separate small bowl, whisk together sauce ingredients. Pour over vegetable and turkey mixture. Stir to coat.
  • Preheat oven to 350ºF℉. Line a 9×13 baking pan with 6 cabbage leaves.
  • Place ⅓ cup filling in the center of cabbage leaves. Fold in the sides and roll up from the bottom.
  • Place in pan seam side-down. Brush cabbage with olive oil. Bake 35-40 minutes. Cabbage rolls should be lightly browned on top.

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