Turmeric Free Turkey & Cabbage Lettuce Boats

Total time35 min

Prep time15 min

Cook time20 min

Turmeric Free Turkey & Cabbage Lettuce Boats

These crisp, handheld lettuce boats are packed with a savory ground turkey filling that's bold, fresh, and genuinely satisfying without feeling heavy. The combination of shredded cabbage, grated carrot, and scallion greens gives every bite real texture and color, while garlic, ginger, and a touch of cumin build layers of warm, aromatic flavor. Coconut aminos and apple cider vinegar bring a glossy, slightly tangy finish to the filling that makes it taste far more complex than the ingredient list suggests. For anyone avoiding turmeric, this recipe is a great reminder that vibrant, deeply flavored cooking doesn't depend on it — the spice lineup here does all the heavy lifting without a trace of that golden root. Butter lettuce leaves make the perfect vessel: sturdy enough to hold a generous scoop of filling but tender enough to fold and eat in a couple of bites. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make the whole dish feel light and lively. These come together in one skillet and are the kind of weeknight meal you'll find yourself coming back to again and again.

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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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