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🍽️ Spicy Napa Cabbage Wraps

245 kcal · 30 min · 4 servings

Ingredients

• 600 g small napa cabbage (1 small napa cabbage)
• 200 g turkey breast fillet
• 1 clove garlic
• 2 tsp olive oil
• salt
• pepper
• 100 g brown mushrooms
• 2 spring onions
• 10 g ginger (1 piece)
• 150 g small yellow bell peppers (1 small yellow bell pepper)
• 30 g mung bean sprouts
• 1 tsp soy sauce
• 1 pinch chili flakes
• 150 g yogurt (1.5% fat)
• wasabi powder (or horseradish from a jar)
• 0.5 bunch chives
• 0.5 bunch coriander

Instructions

1. 1. Separate eight large, intact leaves from the napa cabbage.
2. 2. Rinse the leaves and pat them dry with a kitchen towel.
3. 3. Cut out the thick, hard leaf ribs from the leaves.
4. 4. Clean the remaining cabbage, rinse it, and dry it in a salad spinner.
5. 5. Cut the remaining cabbage into thin strips using a large knife.
6. 6. Rinse the turkey fillet and pat it dry.
7. 7. Cut the turkey fillet into thin strips as well.
8. 8. Peel the garlic cloves.
9. 9. Press the garlic through a garlic press.
10. 10. Heat one teaspoon of oil in a non-stick frying pan.
11. 11. Fry the turkey strips until crispy on all sides.
12. 12. Stir the pressed garlic into the meat.
13. 13. Season with salt and pepper.
14. 14. Place the turkey strips into a large bowl.
15. 15. Set the bowl aside.
16. 16. Clean the mushrooms and slice them thinly.
17. 17. Clean the spring onions, wash, and dry them.
18. 18. Cut the spring onions into rings.
19. 19. Peel the ginger.
20. 20. Finely chop the ginger.
21. 21. Halve the bell pepper and remove the core.
22. 22. Rinse the bell pepper halves.
23. 23. Cut the bell pepper into thin strips.
24. 24. Rinse the sprouts.
25. 25. Drain the sprouts in a sieve.
26. 26. Heat the remaining oil in the same pan.
27. 27. Fry the bell pepper over high heat while stirring.
28. 28. Add the spring onions and continue to fry.
29. 29. Add the sprouts and continue to fry.
30. 30. Add the ginger and continue to fry.
31. 31. Add the mushrooms and continue to fry.
32. 32. Fry the vegetables for a total of three to four minutes.
33. 33. Season the vegetables with soy sauce.
34. 34. Season with pepper.
35. 35. Season with chili flakes.
36. 36. Remove the vegetables from the pan.
37. 37. Add the vegetables to the bowl with the turkey strips.
38. 38. Add the napa cabbage strips to the frying fat in the pan.
39. 39. Cook the cabbage while stirring constantly.
40. 40. Cook the cabbage for three to five minutes.
41. 41. Cook the cabbage until it has wilted significantly.
42. 42. Add the cooked cabbage to the turkey strips and vegetables.
43. 43. Place the yogurt into a small bowl.
44. 44. Smooth the yogurt with a whisk.
45. 45. Season the yogurt with salt.
46. 46. Season the yogurt with pepper.
47. 47. Season the yogurt with wasabi powder.
48. 48. Rinse the chives.
49. 49. Dry the chives in a salad spinner.
50. 50. Rinse the coriander leaves.
51. 51. Dry the coriander leaves in a salad spinner.
52. 52. Finely chop the chives.
53. 53. Finely chop the coriander leaves.
54. 54. Add the chives and coriander to the bowl with the meat and vegetables.
55. 55. Mix the ingredients in the bowl thoroughly.
56. 56. Taste the filling again and adjust seasoning.
57. 57. Place the prepared napa cabbage leaves on a cutting board.
58. 58. Distribute the vegetable-turkey mixture onto each leaf.
59. 59. Roll each leaf tightly.
60. 60. Serve the wraps with the wasabi dip.

Nutrition per serving

• kcal: 245
• Protein: 33 g · Fett/Fat: 6 g · Carbs: 11 g