Cinnamon Free Turkey & Cabbage Lettuce Boats

Total time35 min

Prep time15 min

Cook time20 min

Cinnamon Free Turkey & Cabbage Lettuce Boats

These fresh, handheld bites are the kind of weeknight dinner that feels light and exciting without requiring much effort at all. The savory ground turkey filling is packed with shredded cabbage, grated carrot, and a punchy mix of garlic, ginger, coconut aminos, and apple cider vinegar — all cradled in crisp butter lettuce leaves that act as the perfect edible scoop. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely satisfying find, since so many Asian-inspired dishes lean on warm spice blends that sneak it in. Here, the heat comes from crushed red pepper flakes and the brightness from a splash of lime, so the flavor is bold and layered without any of the usual worry. Coconut aminos bring that savory depth you want in a stir-fry-style filling while keeping the ingredient list clean and straightforward. A handful of fresh cilantro on top pulls everything together and makes the whole plate look as good as it tastes. Serve them straight from the skillet while the filling is still glossy and warm — these do not last long at the table.

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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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