Gelatin Free Turkey & Cabbage Lettuce Boats
These crisp lettuce boats are packed with a savory, gingery turkey and cabbage filling that hits every note — warm, a little tangy, and just enough heat from the red pepper flakes to keep things interesting. The whole thing comes together in one skillet, making cleanup as easy as the cooking itself. Coconut aminos and apple cider vinegar bring a bright, umami-rich depth without any of the additives or hidden ingredients that can sneak into bottled sauces. For anyone navigating a gelatin-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward, whole, and easy to verify. Butter lettuce leaves act as the perfect edible vessel, keeping things light while still feeling satisfying and fun to eat. A squeeze of lime and a handful of fresh cilantro at the end tie everything together with a pop of freshness that makes the dish feel restaurant-worthy. Whether you're serving these as a weeknight dinner or a casual spread for guests, they disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!