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Servings: 6 wraps

Total Time: 1 hour

  • 1/2 lb. ground turkey or chicken breast
  • 6 large cabbage leaves
  • 1 cup shredded carrots
  • 1/2 cup green onion, thinly sliced
  • 1 cup water chestnuts
  • 1 Tbsp olive oil
  • 3 Tbsp soy sauce
  • 2 Tbsp sesame oil
  • 1/2 cup cilantro, chopped
  • 1 garlic clove, minced
  • 1 (1 inch) piece ginger, peeled and grated

These Asian cabbage wraps are low in carbohydrates and packed with lean protein.


Preheat oven to 350°F.

In a medium saucepan, brown ground turkey.

Bring a large pot of water to a boil. Add cabbage leaves and simmer until tender, about 5 minutes. Remove from pot and set aside to dry on a paper towel.

Add turkey to a large mixing bowl and stir in carrots, onion and water chestnuts.

In a separate bowl, combine sauce ingredients and add to turkey mixture.

Line a 9x13” baking pan with cabbage leaves. Place 1/3 cup of filling in the center of the leaves. Fold in the sides and roll. Brush tops with olive oil then place wraps seam-side down and bake for 35 – 40 or until lightly browned on top. 

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