Barley Free Turkey & Cabbage Lettuce Boats

Total time35 min

Prep time15 min

Cook time20 min

Barley Free Turkey & Cabbage Lettuce Boats

Crisp butter lettuce cups cradling a savory, ginger-kissed turkey and cabbage filling — this is the kind of light, flavor-packed meal that feels like a treat without any of the heaviness. The filling comes together in a single skillet, layering garlic, fresh ginger, and a splash of coconut aminos for that deeply savory, slightly tangy punch that keeps you going back for another boat. Shredded cabbage and grated carrot cook down just enough to stay tender with a little bite, giving every scoop great texture alongside the juicy ground turkey. For anyone navigating grain sensitivities, this recipe is naturally free of wheat, rye, and barley — no swaps needed, since every ingredient here is whole and straightforward from the start. Coconut aminos stand in beautifully for soy-based sauces, delivering rich umami flavor without any of the usual label-reading stress. A squeeze of lime and a scatter of fresh cilantro at the end brighten the whole dish and make it feel genuinely restaurant-worthy. These are perfect for a casual weeknight dinner or a fun, hands-on spread when you have people over.

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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
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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