AIP, Paleo, Whole30 Recipe: Thanksgiving Dinner Cabbage Cups



Serves 6-12

Think of this appetizer as all of Thanksgiving in one single bite. Ok, perhaps not all of Thanksgiving (insert family and friends and non-food traditions here), but they do come close! These cabbage cups can be made up to 2 days in advance and set out as an appetizer to stave off guests from picking at the main bird. Serve with fresh cranberry sauce (see above recipe), and feel free to walk about your holiday party with a tray of these because people love food on trays.


Cabbage Cups

1 lb. of ground turkey (I used dark meat but you can use either dark or light)

2 Tbs. of ghee

1 tsp. of sea salt

Dash of white pepper

12 cremini mushrooms, wiped clean and chopped

2 Tbs. each of fresh parsley, sage, rosemary and thyme, minced

Cranberry Sauce

Click here for an AIP, Paleo & Whole 30 recipe.


Remove several leaves from a head of Napa cabbage and set aside.

Heat ghee in a skillet to medium low.

Add ground turkey, breaking it up into small pieces and tossing with a wooden spoon or spatula.

Season with sea salt and white pepper and continue cooking for 5 minutes.

Add chopped mushrooms to the skillet and continue cooking until turkey is completely cooked and mushrooms are soft.

Turn off the stove and gently toss in your fresh herbs (you can sing to Simon and Garfunkel at this time).

Remove turkey from your skillet and place in a bowl to cool in the refrigerator.

Once cool, scoop generous portions of turkey into Napa cabbage cups and arrange on a serving platter with fresh cranberry sauce in the center.

Guests can grab a cabbage cup with a dollop with cranberry sauce and experience all of the wonderful flavors of Thanksgiving in each bite.

Hope you enjoy!


*Want to make it even easier to enjoy these tasty appetizers? Serve them with cranberry sauce already added. All your guests need to do is grab one…or two!

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