This was a really tasty and refreshing meal that was pretty easy to put together. I loved the addition of fresh herbs to the meat mixture, and the fish sauce really does make all the difference in the world. Dino added some Hoisin and Sriracha to his cups, and really enjoyed them like that. I had mine straight up.
Asian Turkey Cabbage Cups
Cooking Light November 2009
Cool, crisp napa cabbage leaves cradle a hot and spicy herbed filling in this quick dish.
1 teaspoon grated peeled fresh ginger
1 1/4 pounds ground turkey
1/2 cup thinly sliced green onions
1 tablespoon brown sugar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
2 teaspoons olive oil
1 teaspoon dark sesame oil
1 jalapeño pepper, finely chopped
12 large napa (Chinese) cabbage leaves (about 8 ounces)
1/4 cup chopped unsalted, dry-roasted peanuts
Heat a large nonstick skillet over medium heat. Add ginger and turkey to pan; cook 7 minutes or until turkey is done, stirring frequently. Drain turkey mixture; place in a large bowl. Add green onions and next 8 ingredients (through jalapeño); toss well. Spoon 1/3 cup turkey mixture into each cabbage leaf. Top with peanuts.
Big Flavors Rating: 4 Stars
