Almond Free Turkey & Cabbage Lettuce Boats
These crisp, handheld lettuce boats are packed with a savory ground turkey filling that's bold, fresh, and genuinely satisfying without feeling heavy. Shredded cabbage and grated carrot bring texture and a subtle sweetness, while garlic, ginger, coconut aminos, and a splash of apple cider vinegar layer in that punchy, umami-forward flavor that makes every bite interesting. A pinch of cumin and crushed red pepper flakes round things out with just enough warmth. The whole filling comes together in a single skillet, which means minimal cleanup and maximum weeknight appeal. For anyone navigating nut-free eating, this recipe is naturally in the clear — every ingredient is straightforward, with no hidden almond flour, almond oil, or nut-based sauces to second-guess. Butter lettuce leaves stand in as the perfect edible vessel: cool, tender, and just sturdy enough to hold a generous scoop of filling. Finish with fresh cilantro and a squeeze of lime for a bright pop that ties the whole dish together.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground turkey
- 2 cups green cabbage, finely shredded
- 1 medium carrot, peeled and grated
- 3 scallions (green tops only), thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp coconut oil
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- salt and pepper, to taste
For serving
- 1 head butter lettuce, leaves separated
- 1–2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds — watch closely so they don't burn.
- 2
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer, about 7–9 minutes.
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