This recipe is filling, flavorful, delicious and a complete meal in one dish. Feel free to omit cabbage wrap and just enjoy beef filling.
Yield: 2 servings
Total Time Taken: 25 minutes
2 tablespoons olive oil
2/3 pound ground beef
1 small red onion, peeled and diced
1 small red bell pepper, seeded and diced
2 tablespoons minced garlic
1 teaspoon minced ginger
Salt – 1 teaspoon
Ground black pepper – ½ teaspoon
2 teaspoons ground cumin
2 tablespoons chopped cilantro
8 large cabbage leaves
- Place a medium sized non-stick skillet pan over medium heat, add oil and let heat.
- Add beef, onion, and red pepper and cook for 7-10 minutes or until meat is nicely browned, stir occasionally. Then stir in garlic, ginger, salt, black pepper, cumin, and cilantro. Continue cooking for 1 minute and then remove the pan from the flame.
- Fill a large saucepan half full with water and place over medium-high heat. Bring the water to boil and then add one cabbage leaf. Using a tong to immerse cabbage and blanch for 20 seconds.
- Blanch remaining cabbage leaves in the same manner and then arrange on a large clean working space. Spoon prepared beef mixture over each leaf evenly and then fold into a roll. Serve straightaway.
Nutritional Information Per Serving: 375 Cal, 26 g total fat (1.6 g sat. fat), 29 mg chol., 174 mg sodium, 6 g carb., 2 g fiber, 30 g protein.