Easy Cabbage Dumplings with Beef

Ingredients

• 1 large head Napa cabbage (Leaves separated)
• 1 tsp Olive oil
• 1 tbsp Minced garlic
• 1 Onion (Small, diced)
• 1 cup Mushrooms (Chopped)
• 500 g Lean ground beef
• 0.25 cup Low-sodium soy sauce
• 1 tbsp Oyster sauce
• 2 tsp Sesame oil
• 1 tbsp Sweetener (Optional; any sweetener)
• Salt (Optional, to taste)
• Black pepper (Optional, to taste)
• Green onions (For topping; amount not specified)
• Sesame seeds (Optional topping; amount not specified)
• Soy sauce (For topping; amount not specified)
• Chili oil (Optional topping; amount not specified)
• Other desired toppings (Optional; amount and type not specified)

Steps

1. 1

   Peel the Napa cabbage leaves off one by one.

2. 2

   Bring a pot of water to a boil. Add the cabbage leaves and cook for 3 minutes, until soft.

3. 3

   Remove the leaves from the water and set them aside.

4. 4

   Heat the olive oil in a pan. Add the minced garlic, diced onion, and chopped mushrooms.

5. 5

   Cook the garlic, onion, and mushrooms until golden brown.

6. 6

   Make room in the pan and add the lean ground beef.

7. 7

   Cook the beef until nicely browned and crispy.

8. 8

   Add the low-sodium soy sauce, oyster sauce, and sesame oil. Add the optional sweetener, salt, and pepper if using, then mix well.

9. 9

   Place some filling on a cabbage leaf. Fold the sides in and roll the leaf around the filling like a dumpling. Repeat with the remaining leaves and filling.

10. 10

    Return the rolled cabbage dumplings to a hot pan. The source does not specify how long to heat them.

11. 11

    Finish with green onions, sesame seeds, soy sauce, chili oil, or other toppings of your choice, then serve.

Notes

The post gives a 20-minute total time. It does not specify the amount of filling per leaf, a reheating time for the assembled dumplings, or topping quantities. Use certified gluten-free soy sauce if needed.

Nutrition per serving

• main
• low-carb
• high-protein
• gluten-containing
• pan-cooked
• quick