Cabbage Pillows

Name: Cabbage Pillows
Cuisine: Korean
Ingredients: Napa cabbage; shallot; ground beef; mushrooms; 1 tablespoon gochujang; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 tablespoon minced ginger; 2 cloves garlic; 1 tablespoon cornstarch; scallions; sesame seeds

Serves 1

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Cabbage Pillows

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Serves 1

Directions

1Start by boiling some cabbage leaves just enough to soften them up.
2Dice up one shallot.
3Add the diced shallot to a pan with ground beef.
4Cook until the beef is browned and broken into small pieces.
5Remove the stems from the mushrooms and chop them very small.
6Cook the chopped mushrooms separately in the pan to sweat out all the liquid.
7Combine the mushrooms and beef mixture.
8In a bowl, mix gochujang, rice vinegar, soy sauce, sesame oil, minced ginger, 2 cloves of garlic, and cornstarch to create a Korean-inspired marinade.
9Pour the marinade into the pan with the beef and mushroom mixture.
10Toss in scallions and sesame seeds.
11Grab your cabbage leaves, add a spoonful of the filling, and roll them up nice and fat.
12Pan sear the cabbage rolls until golden brown on all sides.
13Pour more of the marinade around them and enjoy.

Ingredients

Napa cabbage
shallot
ground beef
mushrooms
1 tablespoon gochujang
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon minced ginger
2 cloves garlic
1 tablespoon cornstarch
scallions
sesame seeds

Equipment

potknifecutting boardpantongsspoonbowlmeasuring spoon

Tips

Boiling the cabbage leaves will make them super easy to roll.
Make sure to cook the mushrooms separately to sweat out all the liquid.
When chopping the mushrooms, go super small to flavor these up.

Cabbage Pillows

Serves 1

facebook.com

Cabbage Pillows

facebook.com

Serves 1

Directions

1Start by boiling some cabbage leaves just enough to soften them up.
2Dice up one shallot.
3Add the diced shallot to a pan with ground beef.
4Cook until the beef is browned and broken into small pieces.
5Remove the stems from the mushrooms and chop them very small.
6Cook the chopped mushrooms separately in the pan to sweat out all the liquid.
7Combine the mushrooms and beef mixture.
8In a bowl, mix gochujang, rice vinegar, soy sauce, sesame oil, minced ginger, 2 cloves of garlic, and cornstarch to create a Korean-inspired marinade.
9Pour the marinade into the pan with the beef and mushroom mixture.
10Toss in scallions and sesame seeds.
11Grab your cabbage leaves, add a spoonful of the filling, and roll them up nice and fat.
12Pan sear the cabbage rolls until golden brown on all sides.
13Pour more of the marinade around them and enjoy.