Healthy Cabbage Wraps Food

ASIAN-STYLE GROUND BEEF CABBAGE WRAPS

Asian-Style Ground Beef Cabbage Wraps image

All the flavors you love in "crack slaw" are here in a tidy cabbage wrap! Using ground beef, some Asian flavors, and toppings, create a tasty lunch that each person can customize. Don't want any heat? Leave out the Sriracha. Want more heat? Add some crushed red pepper. Can't stand cilantro? Use fresh parsley, instead. Make these the way you like them. Serve with additional coconut aminos or soy sauce, if desired.

Provided by Bibi

Categories 100+ Everyday Cooking Recipes

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

1 pound lean ground beef
1 cup diced fresh mushrooms
½ cup diced onion
3 tablespoons coconut aminos (soy-free seasoning sauce)
2 teaspoons Sriracha sauce, or to taste
2 teaspoons minced fresh ginger
1 large clove garlic, minced
1 teaspoon rice vinegar, or to taste
1 teaspoon sesame oil
salt and ground black pepper to taste
8 leaves cabbage
½ cup matchstick-cut carrots
3 green onions, thinly sliced
8 sprigs cilantro, or to taste
1 pinch sesame seeds
1 pinch red pepper flakes

Steps:

Heat a large skillet over medium-high heat. Cook ground beef in the hot skillet, breaking up any large clumps, until browned and crumbly, about 5 minutes. Add mushrooms and onion and cook until vegetables soften, about 4 minutes.
Add coconut aminos, Sriracha, ginger, garlic, and vinegar. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat and stir in sesame oil. Season with salt and pepper.
Evenly divide mixture among 8 cabbage leaves; sprinkle carrots and onions on top. Sprinkle green onions, cilantro, sesame seeds, and red pepper flakes on top. Roll each cabbage leaf over and around filling to form a packet.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 11.1 g, Cholesterol 79 mg, Fat 15.4 g, Fiber 2.8 g, Protein 24.2 g, SaturatedFat 5.7 g, Sodium 449.6 mg, Sugar 3.8 g

CABBAGE WRAPS

Cabbage Wraps image

This is a delicious recipe for traditional cabbage rolls. In summer when tomatoes are plentiful, I use peeled fresh tomatoes instead of canned diced tomatoes to reduce the sodium. -Dolly Mullen of Langley, Washington

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 medium head cabbage
3/4 pound lean ground beef (90% lean)
1/2 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1/3 cup instant brown rice
1 can (15 ounces) tomato sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1/2 cup shredded part-skim mozzarella cheese

Steps:

Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside., In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. , Place about 1/3 cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling., In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11x7-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : Calories 281 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 897mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 4g fiber), Protein 24g protein.