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Simmered Cabbage with Beef, Shan Style

Oxmoor House
Hands-on time 32 mins
Total time 32 mins
Yield Serves 4 (serving size: 1 cup)
The name of this dish is galaam oop, which tells the cooking method (oop) used for cooking the cabbage (galaam). The "oop" method of cooking, found in Northern Thailand and among the Shan people in Myanmar, involves a slow simmer, under a tightly sealed lid, of ingredients that have been combined with very little water and little or no oil. There's depth of flavor from a little ground beef that gives extra succulence. For a vegetarian version, omit the beef and add 1 teaspoon brown miso paste partway through cooking the cabbage; reduce the salt a little.

Ingredients

  • 2 tablespoons peanut oil
  • 1 cup thinly vertically sliced shallots
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground red pepper
  • 1/4 pound ground sirloin
  • 4 cups finely shredded cabbage (about 1 small head)
  • 1 cup thin plum tomato wedges (about 2 medium)
  • 1/3 cup coarsely chopped unsalted, dry-roasted peanuts

Nutrition Information

  • calories 238
  • fat 15.9 g
  • satfat 3.2 g
  • monofat 7.4 g
  • polyfat 4.3 g
  • protein 10.9 g
  • carbohydrate 15.7 g
  • fiber 3.4 g
  • cholesterol 18 mg
  • iron 2.1 mg
  • sodium 629 mg
  • calcium 59 mg

How to Make It

  1. Heat a wok or Dutch oven over medium heat. Add peanut oil to pan, and swirl to coat. Add shallots, salt, turmeric, and red pepper; cook for 3 minutes or until shallots are tender, stirring frequently. Add beef; cook for 2 minutes or until the beef begins to brown. Add cabbage and tomato; toss well to combine. Reduce heat to medium-low; cover and cook for 10 minutes or until cabbage wilts. Stir in peanuts; cover and cook 10 minutes or until cabbage is tender.

Cook's Notes

This recipe appeared in The New Way to Cook Light (2012) and in the November, 2012 25th anniversary issue.