Serves 1
Directions
- 1Boil cabbage leaves to soften them up.
- 2Dice shallots.
- 3Cook the shallots and ground beef.
- 4Dice the mushrooms and cook them separately to sweat out all the liquid.
- 5Make a Korean inspired marinade.
- 6Pour the marinade into the beef and mushroom mixture.
- 7Add scallions and sesame seeds to the beef and mushroom mixture.
- 8Roll the beef and mushroom mixture inside the cabbage leaves.
- 9Pan sear the cabbage rolls.
- 10Pour more of the marinade around them and enjoy.
Ingredients
- cabbage leaves
- shallot
- ground beef
- mushrooms
- scallions
- sesame seeds
- soy sauce
- monk fruit sweetener
- toasted sesame oil
- minced garlic cloves
- grated ginger
- gochujang or chili garlic sauce
- avocado oil
Equipment
knifecutting boardpotpan
Tips
- Recipe can be found on page 188 of the new cookbook.
- Boil the cabbage leaves just enough to soften them up.
- Cook mushrooms separately to sweat out all the liquid.
- Cut the mushrooms into super small pieces.
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