Spring Roll Style Cabbage

 

What can be a healthier option than a nice shredded cabbage? Whether it is in the salad or stir-fried in any possible way, all members of cruciferous plants family are amazing for health, not for extra pounds.

Lately, I started consuming less red meat. I still cook it for the family but limit my personal consumption to a really tiny amount. I just do not feel my body wants a lot of red meat. I prefer fish and poultry – leaner options.

So, this cabbage is Asian-food-inspired. Basically, this should be used as a filling for the deep fried spring rolls. I am not into deep frying anything in the world, so I eat this filling just as is. It is really good with a bit of ground beef and lots of cabbage.

 

 

Here is my recipe:

Ingredients:

2 Tbsp olive oil

100 gr ground beef

4 cups shredded cabbage

1 small carrot, julienned

4 Tbsp soy sauce

1/2 tsp ground ginger

Garlic powder, sprinkle to taste

Instruction:

Heat the oil in the cooking pan

Stir-fry the ground beef for 10 mins

Add 1-2 Tbsp of water if the beef is sticking to the pot

Add all other ingredients listed above

Stir-fry for 15-20 minutes until desired softness is reached

Cabbage has to be a cooked but crunchy, not too soft.