guss
MuscleHead
- Aug 11, 2010
- 380
- 189
12 large cabbage leaves
1 tbsp extra virgin olive oil
1 lb 99% lean ground turkey
1 large onion, chopped
2 cloves garlic, minced
1 tbsp soy sauce
3 tbsp lime juice, freshly squeezed
1 tbsp thinly sliced fresh ginger
1 8 oz can water chestnuts, drained and sliced
1/2 c. sliced scallion
1 cup celery, finely chopped
1 cup brown rice
In a medium size skillet, brown the ground turkey in olive oil. Remove turkey from skillet and set aside. Add onion to the skillet and sauté. After about a minute add the garlic, soy sauce, lime juice, and ginger. Stir in chopped water chestnuts, scallions, and celery. Sauté until scallions and celery begins to soften. Turn off the heat and add the ground turkey back into the skillet. Mix in cooked brown rice and stir to combine all ingredients. Place the meat mixture in a bowl and serve with cabbage leaves. Spoon the Mixture into each leave, fold over and enjoy!
Makes 2-3 servings
1 tbsp extra virgin olive oil
1 lb 99% lean ground turkey
1 large onion, chopped
2 cloves garlic, minced
1 tbsp soy sauce
3 tbsp lime juice, freshly squeezed
1 tbsp thinly sliced fresh ginger
1 8 oz can water chestnuts, drained and sliced
1/2 c. sliced scallion
1 cup celery, finely chopped
1 cup brown rice
In a medium size skillet, brown the ground turkey in olive oil. Remove turkey from skillet and set aside. Add onion to the skillet and sauté. After about a minute add the garlic, soy sauce, lime juice, and ginger. Stir in chopped water chestnuts, scallions, and celery. Sauté until scallions and celery begins to soften. Turn off the heat and add the ground turkey back into the skillet. Mix in cooked brown rice and stir to combine all ingredients. Place the meat mixture in a bowl and serve with cabbage leaves. Spoon the Mixture into each leave, fold over and enjoy!
Makes 2-3 servings