Sweet and Sour Asian Ground Turkey Cabbage Rolls

These don’t end up being much to look at, but dang, are they good!

1 lb Ground Turkey
1 head green cabbage
1 Onion
1/2 c. soy sauce
2 Tbsp Peanut Butter
3 tsps Dijon Mustard
1 tsp Splenda / 1/4 tsp Stevia
1/4 Rice Wine Vinegar
1/4 cup of dry white wine
3/4 cup of Water
Chili Sauce / Siracha to taste

Heat oven to 325

Bring a large pot of salted water to a boil (About 3 inches of water). Add the whole head of cabbage and check frequently and rotate it so that you can remove the leaves. Try to do so without breaking/cracking the leaves.  After you have removed 10-15 leaves successfully, remove the cabbage from the boiling water and slice finely, into cole slaw like strips.

In the meantime, begin sweating the chopped onion in a frying pan with a couple Tbsps of Olive oil. Once onion begins to wilt, add garlic and saute for 2-3 minutes. Add ground turkey and break into pieces while browning. Once turkey is cooked through, add about 1/2 of the chopped cabbage and stir to incoporate it.  Mix 1/4 c. of soy sauce, dijon mustard, sweetener, and peanut butter in a small bowl, then add to meat. Stir to coat and cook until its bubbly.  Taste and add chili paste until you hit your desired spiciness 🙂 I added about 1 tsp.

Spoon meat mixture into cabbage rolls, approximately 2 large spoonfuls per roll. Fold like a burrito and place in Dutch oven, seam side down. Once all meat mixture is used up, top rolls with remaining soy sauce, water, white wine, and rice wine vinegar. Cover and cook at 325 for 2-3 hours, until majority of moisture has been absorbed, cabbage is softened and everything is magically delicious.

Serve with cauli-rice & Asian stirfry veggies…delicious!  If you have picky (visually oriented) eaters, you may want to melt some mild cheese on top of the rolls before serving to increase the visual appeal.  At 325, you cannot burn these, they just get browner (and more ugly) the longer that they cook…that’s what cheese is for 🙂 Enjoy!