Rinse jasmine rice and soak in room temperature water for 30 minutes. Drain.
Carefully remove 12 large outer leaves of the green cabbage. Reserve remaining cabbage for another use.
Bring a large pot of water to a boil over high heat. Add a few of the cabbage leaves and cook for 2 minutes or until tender but the leaves remain intact. Remove cabbage leaves and transfer to a paper towel-lined plate. Repeat with remaining cabbage leaves. Let leaves cool slightly.
Combine jasmine rice with ground turkey, mushrooms, cilantro, egg, garlic, ginger, soy sauce, fish sauce, and black pepper in a large bowl. Mix until well combined.
Assemble the cabbage rolls. Lay a cabbage leaf with the stem end at the bottom. Spoon a heaping ¼ cup of the turkey filling in the bottom third of the leaf, shaping it into a 2-3 inch log. Pull the stem over the meat and fold the left and right sides over. Roll the leaf and place the seam side down in a baking dish. Repeat with the remaining cabbage and filling.
Prepare the sauce. Combine all of the ingredients including chicken stock, coconut milk, lemongrass, lime leaves, ginger, red curry paste, fish sauce, brown sugar, and black pepper in a large saucepot. Bring to a boil over high heat, then reduce to low and simmer for 10 minutes.
Strain sauce, discarding lemongrass, lime leaves, and ginger. Pour sauce over cabbage rolls and cover the baking dish with aluminium foil. Transfer the dish to the oven and bake for 50 minutes – 1 hour or until tender.
Remove the foil and garnish with chopped cilantro. Drizzle chilli crisp on top and serve.
Ingredients 6 Chicken Strips 6 Iceberg Lettuce 3 Avocado 1/2 cup Onion Chopped 1/2 cup Tomato Chopped Yogurt Cilantro Sauce (Optional) 1/2 cup Full fat or Greek Plain Yogurt 1/2 cup Cilantro 1 Green chili…