NUTRITION

SERVINGS

INGREDIENTS

8 oz ground beef (93% lean)

6 large leaves napa cabbage leaves

0.5 cup shiitake mushrooms

2 cloves garlic

1 tsp fresh ginger

2 medium green onions

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of water to a boil and prepare an ice bath in a separate bowl.

• 2

  Blanch the cabbage leaves in the boiling water for 2 minutes until pliable, then immediately transfer to the ice bath to stop the cooking and pat dry.

• 3

  Finely chop the shiitake mushrooms and mince the garlic and ginger.

• 4

  In a mixing bowl, combine the ground beef, chopped mushrooms, garlic, ginger, half of the sliced green onions, sea salt, and black pepper.

• 5

  Lay each cabbage leaf flat, place a portion of the beef mixture at the base, fold in the sides, and roll tightly like a burrito.

• 6

  Place the rolls in a steamer basket over simmering water, cover, and steam for 12-15 minutes until the beef is cooked through.

• 7

  In a small bowl, whisk together the tamari, toasted sesame oil, and rice vinegar.

• 8

  Serve the hot cabbage rolls drizzled with the tamari glaze and garnished with the remaining green onions.