NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground beef (93% lean)

6 large leaves Green cabbage leaves

0.25 cup Water chestnuts

2 tbsp Green onions

1 tsp Fresh ginger

1 clove Garlic

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 blanch the cabbage leaves for 2 minutes until pliable, then immediately shock in ice water and pat dry.

• 2

  In a medium mixing bowl, combine the ground beef, diced water chestnuts, sliced green onions, grated ginger, minced garlic, half of the tamari, sea salt, and black pepper.

• 3

  Lay each blanched cabbage leaf flat on a clean surface and trim the thick part of the central rib if necessary to make rolling easier.

• 4

  Place approximately 2-3 tablespoons of the beef mixture at the base of each leaf, then roll tightly while tucking in the sides.

• 5

  Place the rolls seam-side down in a steamer basket set over a pot of simmering water.

• 6

  Cover and steam for 15 to 18 minutes, or until the internal temperature of the beef reaches 160 degrees Fahrenheit.

• 7

  In a small bowl, whisk together the remaining tamari, toasted sesame oil, and rice vinegar to serve as a dipping sauce for the warm rolls.