Thai Veggie Cabbage Wraps with Chicken
Serves: 6
  • - 2 teaspoons expeller pressed extra virgin coconut oil
  • - 1 pound organic ground chicken
  • - 2 tablespoons grated ginger
  • - 2 tablespoons minced garlic
  • - 1 large onion, minced
  • - 2 cups grated carrots, (about 3 med/large)
  • - 2 cups grated zucchini, (about 2 medium)
  • - 1 8 ounce can water chestnuts, drained and chopped into small pieces
  • - 2 large portobello mushroom caps, stem removed, chopped into small pieces
  • - 1 bunch green onions, (about 6) thinly sliced
  • - 3 tablespoons organic low sodium tamari soy sauce
  • - 2½ tablespoons Red Boat Brand Fish Sauce
  • - 1 teaspoon organic expeller pressed toasted sesame oil
  • - ⅓ cup minced fresh cilantro
  • - 1 small purple cabbage
  • - ¼ organic red bell pepper, very thinly sliced
  • - ⅓ cup chopped peanuts, opt for roasted peanuts with no added sugars or preservatives
  • - For Sauce:
  • - 3 tablespoons Organic Balsamic vinegar
  • - 3 tablespoons Organic low sodium Tamari soy sauce
  • - ¾ teaspoon freshly sqeezed lime juice
  • - 1 teaspoon coconut sugar
  • - ¼ teaspoon chile garlic sauce, or chile flakes
  1. Prep all vegetables: Keep green onions and cilantro separate, but onion, carrots, zucchini, portobello, and water chestnuts can all be placed in one bowl once prepped.
  2. Heat coconut oil in a 12” skillet over medium-high heat until hot. Add ground chicken and cook, stirring frequently and breaking meat up with a spatula or a wooden spoon, until browned and cooked through. Add grated ginger and garlic and cook, stirring constantly, for 1 minute. Add bowl of prepped veggies (onions, carrots, zucchini, portobello and water chestnuts). Cook, stirring occasionally, until vegetables are tender and any water they have given off has cooked off. Stir in green onions and cook for an additional 2 minutes. Stir in soy sauce and fish sauce. Cook stirring well until mixture is heated through and most of the liquid has cooked down (about 2-3 more minutes). Remove from heat and stir in cilantro and sesame oil.
  3. Meanwhile, mix sauce: place 3 tablespoons soy sauce and 3 tablespoons organic Balsamic vinegar in a small glass jar with a lid. Stir in coconut sugar, lime juice and chile garlic sauce. Shake well.
  4. To Make cabbage wraps: If using a large cabbage you can cut it in half. If using a whole small cabbage, remove outer leaves. Cut about ½” off stem end of cabbage. Carefullu remove leaves, trying not tear them. If you find it difficult, place the cabbage in the microwave on high power for 1 minute and the leaves will come off a little easier. Place about ¼ cup veggie/meat mixture into each cabbage leaf. Drizzle very lightly with sauce (it is potent-you don’t need a lot of it). Top with very thinly sliced red pepper, cilantro leaves and peanuts. Serve immediately.
Recipe by Holcomb Farm at