Soy Free Turkey & Cabbage Lettuce Boats

Total time35 min

Prep time15 min

Cook time20 min

These fresh, handheld lettuce boats are packed with a savory, slightly spicy turkey and cabbage filling that comes together in one skillet with minimal fuss. The real trick here is coconut aminos, which delivers that deep, umami-rich flavor you'd expect from a classic Asian-inspired stir-fry without any soy in sight — a genuinely smart swap that doesn't feel like a compromise. Grated carrot and shredded cabbage add crunch and natural sweetness, while garlic, ginger, cumin, and a pinch of red pepper flakes layer in warmth and complexity. Apple cider vinegar brightens everything up and keeps the filling from feeling heavy, so each bite is bold but balanced. Butter lettuce leaves make the perfect edible vessel — cool, crisp, and just sturdy enough to hold a generous scoop of filling. A squeeze of lime and a scatter of fresh cilantro right before serving takes the whole thing from weeknight dinner to something that genuinely feels special.

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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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