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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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i found this recipe originally on a lowcarb page, and i adjusted several things for flavor, as the recipe seemed very basic. i used ground buffalo in this and the flavor was really rich. you can use any oil, but i prefer nut oils for asian cooking. Ingredients:
3 lbs head napa cabbage |
2 tablespoons garlic, minced |
2 teaspoons ginger, minced |
1 tablespoon soy sauce (i used shoyu) |
1 tablespoon rice vinegar |
1/2 teaspoon stevia |
2 tablespoons sesame oil |
1 lb ground beef |
1/2 lb pork sausage |
1 tablespoon soy sauce |
1 tablespoon rice vinegar |
1 tablespoon garlic, minced |
1/2 tablespoon ginger, minced |
2 eggs |
Directions:
1. shred the cabbage, throwing out the heart of the cabbage. i prefer to shred mine and put it into a colander and then rinse it after it has been cut. be sure to get out as much moisture as you can after rinsing it.
2. place the rest of the ingredients (from the cabbage mix) in a large pan or wok. cook until it is wilted. turn up the heat to cook off extra water, or use a strainer to squeeze water out of it. you can put it back in the colander and let it drain while you mix the meat.
3. in a large bowl, mix the liquids from the meat mixture. add both meats and the egg and mix well.
4. add the cabbage mix to the meat and mix thoroughly.
5. form patties and fry on medium heat. i prefer making smaller patties. i got 36 small patties out of this recipe, and four made a serving.
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