Go Back
Print
Asian Cabbage Wraps

Asian Cabbage Wraps

These Asian cabbage wraps are filling, fresh and fabu! It’s a beautiful colorful mix of carrot, radish, green onion and parsley all wrapped up for delivery in savoy cabbage leaves with seasoned lemongrass, garlic and ginger grass fed ground beef.
Course Main Course, Wraps
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 T ghee or evoo
  • ½ medium diced onion
  • 4 cloves minced garlic
  • 1 lb grass fed ground beef 85/15
  • 2 T coconut aminos
  • 1 4 in stalk lemongrass
  • 1 2 in piece ginger chopped into 3 pieces
  • 1 carrot shredded
  • 3 green onion diced
  • 1-2 purple or white daikon radish julienned
  • ¼ b parsley loosely chopped
  • 1 head savoy cabbage
  • Sesame oil salt and pepper

Instructions

  1. In a medium sauté pan on medium temp add oil and onion and cook until the onion starts to sweat then add the garlic. Continue to stir and sauté for another five minutes then add in the beef. When the meat starts to brown slightly then it’s time to add in the coconut aminos, lemongrass and the ginger. Stir occasionally let simmer on low covered for another 10 to 15 minutes until cooked through.

  2. While that’s going prep all the raw ingredients. Shred the carrot, dice the green onion, Julianne the radish and loosely chopped the parsley. Set them all and all on a large plate or in small bowls.
  3. Use the largest outer leaves of the cabbage for your wraps. Gently start at the top of the leaf and hug the inside between the leaf and the head of the cabbage with your fingers and follow the arch of the leaf down to the core. Then carefully snap off the leaf from the core and you should have a perfectly round gorgeous little edible wrap, cup or taco style shell ready to use!
  4. Once the meat is finished remove the ginger and the lemongrass, those big chunks are coming in handy don’t they?! I use them just for aromatics in this recipe.
  5. To assemble put 2 to 3 leaves on a plate with quarter to a half a cup of the ground meat mixture in each, then top with all of the delicious vegetables and sprinkle the parsley. Drizzle a little sesame oil over the top and finish with salt and pepper.

Recipe Notes

Tips

  • You can shred the rest of the cabbage up and make a nice little side salad or save it all for another day.
  • Keep the coconut aminos out in case someone wants a little added touch of flavor.
  • You can sub out the beef for ground chicken or turkey but I’d add a little more ghee because they are so lean- gotta get that good fat guys!