Beef Free Turkey & Cabbage Lettuce Boats
These lettuce boats are the kind of light, flavor-packed meal that somehow manages to feel both fresh and deeply satisfying at the same time. Ground turkey gets cooked down with garlic, ginger, shredded cabbage, and grated carrot, then tossed with coconut aminos, apple cider vinegar, and a hint of cumin for a filling that's savory, slightly tangy, and just a little spicy. Spooned into crisp butter lettuce leaves and finished with scallion greens, cilantro, and a squeeze of lime, every bite has great texture and a bright, punchy flavor. There's no red meat anywhere in this recipe — just lean ground turkey and a pile of fresh vegetables doing all the heavy lifting. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. It's the kind of recipe that works just as well for a casual weeknight as it does for a spread when friends come over.
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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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