Hazelnut Free Turkey & Cabbage Lettuce Boats
These crisp, handheld lettuce boats are the kind of meal that feels light and fresh but still genuinely satisfying — packed with savory ground turkey, tender shredded cabbage, and sweet grated carrot all wrapped up in cool butter lettuce leaves. The filling comes together in a single skillet, building layers of flavor from garlic, ginger, coconut aminos, and a splash of apple cider vinegar that gives everything a bright, slightly tangy finish. A pinch of cumin and a hint of crushed red pepper round things out with just enough warmth to keep each bite interesting. For anyone navigating tree nut allergies, this recipe is a genuinely clean option — every ingredient is straightforward and easy to verify, with no sauces or seasonings that typically sneak in hidden nut derivatives. The whole thing comes together quickly on the stovetop, making it an easy weeknight win that doesn't feel like a compromise. Finish with fresh cilantro and a squeeze of lime for a pop of brightness that ties the whole dish together beautifully.
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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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