Red Cabbage Wraps

Red Cabbage Slaw Cups-Minh

Turkey and swiss chard stir fry , topped with beet/carrot slaw and mint kefir dressing with a side of sweet potato chips cooked in coconut oil. Recipe from Minh’s Living Tree,  Meals in Minhutes, cooking with Suzie’s CSA box. Photo by Sam Wells


Stir Fry

  • red cabbage
  • 1-2 Tbs coconut oil
  • 5-6 leaves of swiss chard, thinly sliced
  • 1/2 cup of minced onions
  • 1 lb ground turkey
  • 1 Tbs minced ginger
  • 2 Tbs tamari

Beet Slaw 

  • beets, raw, julienne cut
  • carrots, raw, julienne cut
  • tarragon, chopped
  • mint, chopped
  • lemon/lime juiced
  • 2 Tbs EVO (extra virgin olive oil)
  • sea salt
  • black sesame seeds
  • pinenuts
  • pepper

Kefir Mint Sauce

  • 1/2 cup kefir
  • 1/2 lemon juiced
  • 5-6 mint leaves, chopped
  • 1 garlic clove, minced
  • sea salt




Stir Fry 

  1. Start with 1 Tbs on coconut oil on pan. Add onions and sauteed for 1-2 minutes and then add turkey into the mix, then ginger and tamari for anther 3-5 minutes and the swiss chard. Cook in medium heat until turkey cooks all the way through as it softens the swiss chard.

Beet Slaw

  1. Place all in a mixing bowl and toss.

Kefir Mint Sauce

  1. Place all in a small mixing bowl to combine

Note: to gently separate cabbage leaves from head boil about 2 inches of water in a pot. Cut 2 cm up from bottom of cabbage and place on boiling water and cover for about 3-5 minutes. To assemble place cabbage leaf on a plate, add a scoop of stir fry on bottom, a scoop of slaw and top with kefir sauce.



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