What's this? A post?? Can it be true? I'm discovering that blog posting is only about fifty times more difficult with a feisty little five month old around. :) Today, I would like to introduce you to some of the tastiest, most scrumptious, addictive little gems. Cabbage wraps. They were inspired by the PF Chang's version. I humbly suggest that these are indeed better. But that's just me. We've been having these at least ever other week since we discovered them. Perfect for when you're craving some chinese take out! The beef and rice give it a nice hearty feel, the onions and garlic give some savory kick, and the carrots lend a nice sweetness. The cabbage has this wonderful crunchy bite, and sauce just takes it all over the top. Yum yum!
Create cabbage cups by peeling the leaves off a cabbage, keeping them intact. Rinse each leaf and pat dry.
1 lb. lean ground beef
1 onion, chopped
2 cloves garlic, chopped and crushed
1 lb. carrots, peeled and sliced
1 1/2 C water
1/2 C soy sauce
1/4 C sugar
pinch of black pepper
2 cups of cooked sticky rice
In a heavy saucepan, brown the meat and pour off grease. Add onions and garlic, and saute until tender. Add all the other ingredients and bring to a boil. Reduce heat and cook, covered, until carrots are tender, about 20 min. Mix with the cooked rice.
*disclaimer- I must admit, when I make this I just mix and taste until I like the result. I need to pin down a more exact recipe, but haven't quite yet. So, feel free to adjust, and taste taste taste!
1/2 cup of vegetable oil
1/8-1/4 cup of soy sauce
2-3 Tbs sugar
2-3 cloves minced garlic
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1 Tbs sesame oil
Scoop desired amount of filling into cup, drizzle with sauce, roll up and devour! Repeat as needed.