Pork Free Turkey & Cabbage Lettuce Boats
These lettuce boats are fresh, vibrant, and packed with bold flavor — the kind of meal that feels light but still genuinely satisfying. Ground turkey gets cooked down with garlic, ginger, shredded cabbage, and grated carrot, then finished with coconut aminos, apple cider vinegar, and a warm hit of cumin for a filling that's glossy, fragrant, and deeply savory. Spooned into crisp butter lettuce leaves, each bite has a satisfying crunch that makes the whole thing feel a little special without any extra effort. Because every ingredient here is naturally free of pork and pork-derived products, there's no need to scrutinize labels or swap anything out — it just works as written. The coconut aminos bring that umami depth you'd expect from a soy-based sauce, so the flavor is rich and complex without relying on anything off the table. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make the dish feel restaurant-worthy. Whether you're cooking for a crowd or just yourself on a weeknight, this one is easy to pull off and even easier to love.
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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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