Cabbage Pillows

Sastojci

These are such a delicious way to use up cabbage and have protein thats super flavorful and with far fewer carbs. Think of these as a cousin to dumplings without the carbs, and with more protein. The sauce/marinate here is inspired by the Korean Beef Bowl i put in page 188 of my cookbook, so if you havent made that yet, give it a shot. It’s so easy, and so good!

Here is how I made it:

1.Let’s start with the filling. Finely dice 8oz mushrooms and sautee them in 1 tbsp oil over medium heat for 7-10 mins. You’ll want these to be browned and for the excess liquid to be released. Thats key here - set aside when done.

2.In the same pan, add 1 tbsp oil, 3-4 finely diced small shallots (you can also use half an onion), add 1 lb ground beef and break it up well with a spatula.

3. For the sauce whisk 1/4 cup soy sauce, 2 tbsp monk fruit sweetener (or your favorite sugar), 1 tbsp toasted sesame oil, 4 minced garlic cloves, 2 tsp grated ginger, & 1 tbsp gochujang or chili garlic sauce. Reserve 1/4 of it for dipping later, and add the rest to the ground beef in step 2 above and let simmer & reduce for 7-10 mins. Turn off the heat, and add 2 thinly sliced green onions/scallions and toasted sesame seeds.

4.Finally, the cabbage. You’ll want cabbage with a large surface area, so Savoy or Napa are my choice. Bring a large pot of salted water to a boil and add 12-15 cabbage leaves and boil for 2-2.5 mins, just until softened. Remove & pat dry with a kitchen towel.

5.Trim 1/4 inch from the base of each leaf. Place 1.5-2 tbsp of cooked beef mixture near the base, fold the bottom over, tuck in the sides, and roll tightly into a dumpling shape.

6.Warm a pan over medium spray with a little oil, and cook the rolls for 2 mins per side. Drizzle on the reserved marinade, top with more scallions and sesame seeds, and ENJOY!

If you make it, be sure to let me know on SHREDHAPPENS