Honey Free Turkey & Cabbage Lettuce Boats
These lettuce boats are fresh, vibrant, and packed with savory-sweet flavor from a filling that comes together entirely in one skillet. Ground turkey gets cooked down with garlic, ginger, shredded cabbage, and grated carrot, then tossed with coconut aminos and apple cider vinegar for a glossy, well-seasoned finish that tastes anything but simple. Coconut aminos does a lot of heavy lifting here — it brings that deep, umami-rich depth you'd expect from a soy-based sauce without any sweeteners added, making it a natural fit when you need to keep honey and similar ingredients completely off the table. The whole filling lands in crisp butter lettuce cups, which add a cool, refreshing contrast to the warm, spiced meat. A squeeze of lime and a scatter of fresh cilantro at the end brighten everything up and make the dish feel restaurant-worthy with almost no extra effort. These are the kind of handheld bites that disappear fast at the table, so don't be surprised if you find yourself going back for a third or fourth boat.
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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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