Asian Cabbage Wraps

This was so good!  You can use romaine lettuce if you wish I used cabbage since we had gotten two heads from the Bountiful Basket.  With the cabbage it was a bit firmer to bite into but I liked the texture of it.

6-8 Cabbage leaves or romaine your choice
1 pound of ground beef
1 tbsp of olive oil
1 onion, chopped
2-3 cloves of garlic, minced
1 tbsp of soy sauce, I use Tamari (gluten-free)
1 inch of fresh ginger, diced
1 tbsp rice wine vinegar
1 8 oz can of water chestnuts, drained, rinsed and finely chopped
2 tsp sesame oil
  1. Rinse your cabbage or lettuce leaves and pat dry and set aside.
  2. In a skillet over medium high heat up the olive oil and add ground beef or choice of your meat and brown.  Once cooked through, drain and set aside.
  3. Add a little more oil to the pan if need to and add the onion, stirring frequently.  Add the garlic, soy sauce, ginger and vinegar to the onions and saute for another few minutes.  Stir in water chestnuts and sesame oil and cooked beef and let simmer for about 2 minutes.
  4. Fill up your cabbage or lettuce leaves and enjoy!



About kestrada11

I love a challenge and love to challenge people to be their best!
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