Directions:
- Combine all marinade ingredients in a large, shallow dish or ziplock bag. Add meat and toss to combine. Refridgerate for at least 1 hour or up to six.
- For the cabbage, saute the green onions, ginger and garlic in the oil in a large skillet for about 1 minute. Add the cabbage, carrots, chicken broth, vinegar, salt and pepper. Cook, stirring often for about 5 minutes.
- For the meat, place meat and marinade in a large skillet and brown on all sides. This should only take 5 minutes and the marinade should be slightly reduced to a nice consistancy.
- **I serve in a bowl with the rice on bottom, cabbage on top of rice, and meat on top of cabbage.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.14 Kcal (1855 kJ) | ||
| Calories from fat | 194.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.59g | 33% | |
|---|---|---|---|
| Cholesterol | 134.35mg | 45% | |
| Sodium | 2902.66mg | 121% | |
| Potassium | 918.1mg | 20% | |
| Total Carbs | 9.08g | 3% | |
| Sugars | 2.48g | 10% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 55.37g | 111% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 7.6mg | 42% | |
| Calcium | 98.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 114.57 Kcal (480 kJ) | ||
| Calories from fat | 50.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 33% | |
|---|---|---|---|
| Cholesterol | 34.74mg | 45% | |
| Sodium | 750.48mg | 121% | |
| Potassium | 237.37mg | 20% | |
| Total Carbs | 2.35g | 3% | |
| Sugars | 0.64g | 10% | |
| Dietary Fiber | 0.42g | 7% | |
| Protein | 14.32g | 111% | |
| Vitamin C | 2.3mg | 15% | |
| Iron | 2mg | 42% | |
| Calcium | 25.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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