All the flavors you love in “crack slaw” are here in a tidy cabbage wrap! Using ground beef, some Asian flavors, and toppings, create a tasty lunch that each person can customize. Don’t want any heat? Leave out the Sriracha. Want more heat? Add some crushed red pepper. Can’t stand cilantro? Use fresh parsley, instead. Make these the way you like them. Serve with additional coconut aminos or soy sauce, if desired.
Ingredients:
- 1 pound lean ground beef
- 1 cup diced fresh mushrooms
- ½ cup diced onion
- 3 tablespoons coconut aminos (soy-free seasoning sauce)
- 2 teaspoons Sriracha sauce, or to taste
- 2 teaspoons minced fresh ginger
- 1 large clove garlic, minced
- 1 teaspoon rice vinegar, or to taste
- 1 teaspoon sesame oil
- salt and ground black pepper to taste
- 8 leaves cabbage
- ½ cup matchstick-cut carrots
- 3 green onions, thinly sliced
- 8 sprigs cilantro, or to taste (Optional)
- 1 pinch sesame seeds (Optional)
- 1 pinch red pepper flakes (Optional)
Directions:
Heat a large skillet over medium-high heat. Cook ground beef in the hot skillet, breaking up any large clumps, until browned and crumbly, about 5 minutes. Add mushrooms and onion and cook until vegetables soften, about 4 minutes.
Add coconut aminos, Sriracha, ginger, garlic, and vinegar. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat and stir in sesame oil. Season with salt and pepper.
Evenly divide mixture among 8 cabbage leaves; sprinkle carrots and onions on top. Sprinkle green onions, cilantro, sesame seeds, and red pepper flakes on top. Roll each cabbage leaf over and around filling to form a packet.
Prep time: 20 mins / Cooking time: 20 mins / Total time: 40 mins
Serving: 4 / Yield: 4 servings
Calories: 282.9
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
