Ingredients
Scale
- 12–15 Napa cabbage leaves
- 1 tablespoon oil
- 1/2 red onion, finely diced
- 8 oz mushrooms, finely chopped
- 1 lb ground beef
- 2 scallions, thinly sliced
- Sesame seeds, for garnish
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 4 garlic cloves, minced
- 2 teaspoons grated ginger
- 1 teaspoon chili garlic sauce, or to taste
Instructions
- Bring a large pot of salted water to a boil.
- Blanch cabbage leaves for 2–3 minutes until soft and pliable. Pat dry.
- Heat oil in a large skillet over medium heat.
- Sauté onion and mushrooms for 3–4 minutes.
- Add ground beef and cook until browned and fully cooked.
- Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and chili sauce.
- Pour most of the sauce into the filling (reserve some for serving).
- Simmer 2–3 minutes. Remove from heat.
- Trim thick stems from cabbage leaves.
- Add 1½–2 tablespoons filling and roll tightly.
- Return skillet to medium heat.
- Place rolls seam-side down. Cook 2 minutes per side until golden.
- Drizzle with reserved sauce. Garnish with scallions and sesame seeds.
Notes
- Blanching makes the leaves pliable.
- Roll tightly to prevent breaking.
- Use smaller leaves by overlapping them slightly.
- Seal by folding the sides inward before rolling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg