These tidy cabbage wraps with ground beef and Asian flavors create a light and tasty lunch that each person can customize. Make these the way you like them!
Ingredients
- lean ground beef: 1 pound
- fresh mushrooms: 1 cup (diced)
- onion: 0.5 cup (diced)
- coconut aminos (soy-free seasoning sauce): 3 Tbsp
- sriracha sauce: 2 tsp (to taste)
- fresh ginger: 2 tsp (minced)
- clove garlic: 1 piece (minced)
- rice vinegar: 1 tsp (to taste)
- sesame oil: 1 tsp
- salt and ground black pepper: (to taste)
- leaves cabbage: 8 piece
- carrots: 0.5 cup (matchstick-cut)
- green onions: 3 piece (sliced)
- sprigs cilantro: 8 piece (to taste, optional)
- pinch sesame seeds: 1 piece (optional)
- pinch red pepper flakes: 1 piece (optional)
Metric Conversion
Stages of cooking
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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; cook and stir until vegetables soften, about 4 minutes.
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Add coconut aminos, Sriracha sauce, 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.
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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.
