1 teaspoon grated peeled fresh ginger
1 1/4 pounds ground turkey
1/2 cup thinly sliced green onions
1 tablespoon brown sugar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
2 teaspoons olive oil
1 teaspoon dark sesame oil
1 jalapeño pepper, finely chopped
12 large napa (Chinese) cabbage leaves (about 8 ounces)
1/4 cup chopped unsalted, dry-roasted peanuts
Heat a large nonstick skillet over medium heat. Add ginger and turkey to pan;
cook 7 minutes or until turkey is done, stirring frequently. Drain turkey
mixture; place in a large bowl. Add green onions and next 8 ingredients
(through jalapeño); toss well. Spoon 1/3 cup turkey mixture into each
cabbage leaf. Top with peanuts.