When I’m pressed for time this is one of my go to dinner recipes that is so easy, simple to make and always a crowd pleaser. 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 grass fed ground beef.
There’s a waff in the air of garlic, lemongrass and ginger with that Asian style one two punch of sweet and salty using coconut and Bragg’s aminos. Amino’s are like soy sauce in flavor, the coconut has a touch of sweet too and neither have gluten= score! For the GF Win!
I get my vegetables from Farm Fresh to You, it’s a direct ship co-op that brings local organic California produce right to my door on a weekly basis. There is always a TON of variety and you can modify your order with ease. I can’t say enough about this company I just absolutely heart them. Prices are great, and the assortment is really what hooks me.
Amazing different varietals that you just don’t see very often at the grocery stores…like the purple daikon radish I used here. They really have a nice mild flavor, not too peppery like a red radish would be. It’s there but it’s just at the very end that you taste it. Can’t get enough of that color….
Another AMAZIN’ vegetable here is the savoy cabbage. Move over butter lettuce, there is a new kid in town!
Here’s the features and benefits of the sassy Savoy;
- Really large super flexible leaves
- Doesn’t fall apart while eating and rolls up really easy
- Excellent crunch factor
- Mellow flavor
- Incredible anti-inflammatory powerhouse in the cruciferous family
More info on the bennies on the cruciferous family here and here.
Brands of ingredients used;
Bulletproof Ghee
Big Tree Farms Coconut Aminos
Bragg Liquid Aminos
Kevala Sesame Oil
Let me know how you liked the dish and take some photos of your masterpiece to share! Use #dawnlovesfood on Instagram
If you like these wraps here’s a couple others you may like too! Bahn Mi Style Collard Wrap & Asian Pork Power Salad
*some outside links are affiliates, I use the products, I love them and I am sharing with you!*
Asian Cabbage Wraps
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
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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.
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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.
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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!
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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.
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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!