Brazil Nut Free Turkey & Cabbage Lettuce Boats
These lettuce boats are the kind of light, flavor-packed meal that feels like a treat without any of the heaviness. Ground turkey gets cooked down with garlic, fresh ginger, shredded cabbage, and grated carrot, then tossed in coconut aminos and apple cider vinegar for a glossy, savory-tangy finish with just a little heat from the red pepper flakes. The whole filling comes together in one skillet, making cleanup as easy as the cooking itself. Spooned into crisp butter lettuce leaves and finished with scallion greens, fresh cilantro, and a squeeze of lime, every bite is bright, satisfying, and genuinely craveable. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no hidden nut-based sauces or oils to second-guess. Coconut aminos do the heavy lifting in the flavor department, bringing that deep umami note without any of the worry that comes with scanning store-bought condiment labels. It's the kind of weeknight dinner you'll find yourself coming back to again and again.
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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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