These Asian-style ground beef cabbage wraps are a flavorful and healthy dish that combines the umami flavors of the beef with the freshness of cabbage. This recipe is quick and easy to make, perfect for a weeknight dinner. The ground beef is seasoned with fragrant spices, cooked until browned and then wrapped in cabbage leaves. Serve these wraps as a main course or as an appetizer for a party. They are not only delicious but also low in carb and full of nutrients.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 8-10 large cabbage leaves
- Optional toppings: chopped green onions, sesame seeds
Directions
- Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it up into crumbles with a spoon.
- Add the diced onions, minced garlic, and grated ginger to the skillet. Cook for another 2-3 minutes until the onions are translucent.
- In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, red pepper flakes, and black pepper. Pour the sauce mixture into the skillet with the beef and stir well to coat.
- Simmer the beef mixture for 5-7 minutes until the flavors meld together.
- Meanwhile, prepare the cabbage leaves by removing the tough stem. Blanch the cabbage leaves in boiling water for 2 minutes until they are pliable.
- Remove the cabbage leaves from the boiling water and set them aside to cool.
- To assemble the wraps, place a spoonful of the beef mixture onto each cabbage leaf. Roll the cabbage leaf tightly around the filling, tucking in the sides to form a neat package.
- If desired, garnish the cabbage wraps with chopped green onions and sesame seeds.
- Serve the Asian-style ground beef cabbage wraps warm as a main course or appetizer. Enjoy!
