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–+ servings

Turkey Egg Roll in a Bowl for Full GAPS

Ground turkey and shredded cabbage sautéed with garlic, ginger and coconut aminos, finished with green onions and homemade creamy chili lime dressing. Four Full GAPS servings; the quarter cup of dressing is for the whole batch.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Full GAPS, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons pure non-hydrogenated coconut oil
  • 1/2 teaspoon pure ground ginger
  • 3 cloves garlic crushed
  • 2 pounds ground turkey
  • 3 tablespoons coconut aminos soy-free; no added cane sugar or starch
  • 1 teaspoon traditionally fermented fish sauce optional; made from fish and salt
  • 1 pound fresh green cabbage thinly shredded
  • 5 green onions white and light-green parts only; thinly sliced
  • 1/4 cup finished homemade creamy chili lime dressing for the whole batch, divided among the servings

Equipment

  • Large wide skillet or heavy cooking pan
  • Spatula or spoon
  • Knife and cutting board
  • Kitchen scale
  • Measuring cups and spoons
  • Food thermometer
  • Heat-safe trivet

Method
 

  1. Have the creamy chili lime dressing made and measure the amount for the whole batch. Keep it covered in the refrigerator. Shred and weigh the cabbage, crush the garlic and measure the seasonings. Use a large, wide pan with room to turn the cabbage through the turkey.
  2. Melt coconut oil over medium-high heat. Add garlic and ground ginger and sauté for about one minute, until fragrant. Lower the heat if the garlic is darkening.
  3. Add ground turkey, break it into small crumbles and cook until browned and cooked through, reducing heat to medium if needed. Check the turkey reaches 165°F (74°C). While it cooks, thinly slice the white and light-green parts of the green onions and set aside.
  4. Once the turkey is cooked, add shredded cabbage, coconut aminos and optional measured fish sauce. Turn together and sauté uncovered until the cabbage is wilted and softened. Add cabbage in manageable handfuls if needed, keeping the full measured amount. No stock or water is added to this sauté.
  5. Take the pan off the heat and portion into bowls. Divide the measured dressing and sliced green onions among the servings. Keep the dressing out of the cooking pan so its avocado oil remains unheated.

Notes

Prepare the separate creamy chili lime dressing first, then measure the finished portion for the batch. Divide it among the servings; it is not a quarter cup per bowl. Add only at serving time, without cooking the dressing.
Full GAPS after ingredients and raw-green-onion/dressing forms are introduced. Contains egg from the mayonnaise-based dressing, and fish if optional fish sauce is used. No dairy ingredients. Not an Intro soup or No-Plant meal.
Use three tablespoons coconut aminos at the original batch size, not soy sauce. The fish-sauce teaspoon is optional. Use pure seasonings and additive-free ingredients.
Five minutes prep, 20 minutes cook, 25 minutes total are planning estimates with dressing and cabbage prepared. Shredding a whole cabbage or batch browning can take longer.
Keep leftover cooked turkey-cabbage separate from the dressing and raw garnish. Refrigerate promptly in shallow covered containers; use cooked leftovers within three to four days or freeze for longer storage. Reheat on the stove to 165°F (74°C), then add cold toppings. The dressing follows its own fresh-mayonnaise storage clock.

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