Turkey Pine Nut Cabbage Wraps Recipes

TURKEY PINE NUT CABBAGE WRAPS

Steps:

• Wash and dry the head of cabbage and cut off the end. Carefully remove about 8 leaves ensuring they are not torn and form nice "cups" to hold the filling.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, ginger, onion and cook for 1 to 2 minutes or until soft.
• Add the red pepper, yellow pepper and turkey and cook until the turkey is almost cooked through and browned slightly, about 7 to 8 minutes. Add the hoisin sauce, oyster sauce, red chili sauce, soy sauce and rice vinegar. Let cook another 4 to 5 minutes until the sauce reduces. Remove from the heat.
• Add the fish sauce, sesame oil, cilantro, pine nuts and green onion and stir to combine. To serve, place a spoonful of the mixture in each cabbage cup. Garnish with extra cilantro, if desired.

TURKEY FAJITA WRAPS

Steps:

• Heat the oil in large skillet over high heat. Add the onion, peppers, and garlic and cook, stirring, until slightly softened. Add the turkey, cumin, chili powder, salt, pepper, and cayenne and cook, stirring, until cooked through, about 5 minutes.
• Spoon a couple tablespoons of the turkey mixture on the inside of a lettuce leaf, top with a tablespoon of cheese and a dollop of sour cream, and roll up like a burrito. Close with toothpicks. Repeat to make 6 wraps total.
• Serve with salsa picante and guacamole, if desired.

TURKEY CABBAGE ROLLS

Steps:

• In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish.
• Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
• Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
• In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
• Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
• Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.