We're always looking for quick and easy but tasty meals, and this is one of them. It has layers of interesting flavor, a little pop of spiciness, and a bit of an Asian twist. This will make 12 appetizers or 6 main servings.
Ingredients
- creamy peanut butter: 6 Tbsp
- low-sodium soy sauce: 3 Tbsp
- sambal oelek (Chili paste): 2 tsp (to taste)
- rice vinegar: 2 tsp
- ginger root: 1 tsp (grated)
- clove garlic: 1 piece (grated)
- red pepper flakes: 0.25 tsp
- water: 0.25 cup (or more if needed)
- lean ground beef: 1 pound
- green onions: 3 piece (sliced)
- clove garlic, finely: 1 piece (minced)
- rice vinegar: 1 Tbsp
- sambal oelek: 2 tsp (to taste)
- ground cardamom: 0.5 tsp
- finely minced ginger root: 0.5 tsp
- ground cinnamon: 0.5 tsp
- salt and freshly ground black pepper: (to taste)
- leaves napa cabbage: 12 piece
- Lime wedges: 12 piece (fresh, optional)
- peanuts: 0.33333 cup (chopped)
Metric Conversion
Stages of cooking
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Whisk peanut butter, soy sauce, sambal oelek, rice vinegar, ginger, garlic, and red pepper flakes for sauce together in a small bowl. Whisk in small amount of water slowly until well combined and you reach your desired consistency. Set aside.
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Heat a medium skillet over medium heat. Brown the ground beef, green onions, and garlic for about 5 minutes. Stir in rice vinegar, sambal oelek, cardamom, ginger, cinnamon, salt, and pepper. Reduce heat and simmer for 2 to 3 minutes.
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Divide the ground beef mixture evenly among the 12 cabbage leaves. Top each with a dollop of the peanut sauce, a squeeze of a lime wedge, and sprinkle with peanuts. Fold up the sides of the leaves and serve.
