Instructions

1. 1.Finely chop the mushrooms and scallion, and grate the carrot. Set aside.
2. 2.Warm the olive oil in a skillet over medium-high heat. Add the ground turkey along with the mushrooms, scallion, and carrot. Sauté until the turkey is browned and the vegetables soften. Season with onion powder, salt, and pepper, then stir in 1 Tbsp of tamari sauce.
3. 3.Bring a pot of water to a boil. Briefly submerge each cabbage leaf until they become pliable, then drain and pat dry.
4. 4.Place a cabbage leaf on a flat surface and spoon a portion of the turkey filling onto it. Roll up the leaf, tucking in the sides as you go. Repeat with the remaining leaves.
5. 5.Pan-fry the cabbage rolls in a dry skillet over medium heat until lightly golden on all sides. Remove from the pan and transfer to your serving dish.
6. 6.In a small bowl, mix together the remaining 1 Tbsp tamari sauce, lime juice, and the sesame oil. Drizzle the sauce mixture over the rolls, then sprinkle with sesame seeds and garnish with extra chopped scallions. Serve warm.