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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can use 12 smaller cabbage leaves instead of 6 large napa cabbage leaves. Place 2 leaves side by side, fill, and roll. Ingredients:
8 cups water |
1 pound lean ground pork |
2 large garlic cloves, minced |
1 cup fresh bean sprouts |
1/4 cup chopped fresh cilantro |
3 tablespoons oyster sauce |
2 teaspoons salt-free thai seasoning (such as the spice hunter) |
6 large napa (chinese) cabbage leaves |
cilantro sprigs (optional) |
Directions:
1. Bring 8 cups water to a boil in a large Dutch oven.
2. Cook pork and garlic in a large nonstick skillet over medium heat until pork is browned, stirring to crumble. Drain and return pork to pan. Add bean sprouts and next 3 ingredients to pork mixture; cook until thoroughly heated.
3. Add cabbage leaves to boiling water; cook 30 seconds. Drain.
4. Spoon about 1/2 cup pork mixture onto 1 end of each cabbage leaf; roll up, leaving ends open. Garnish with cilantro, if desired, and serve immediately.
5. carbo rating: 3
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