I first followed the recipe and at first bite we weren't impressed. But after a couple of bites it was interesting. I made it again but this time I added minced garlic, chopped red pepper, left out the ground red pepper and added some bottled garlic Hoison sauce. With these changes both my husband and I loved it. There were no leftovers. Made it 2 days in a row and could eat it again. I loved that it was mostly veggies with little meat. Very fast and easy recipe.
Simmered Cabbage with Beef, Shan Style
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.
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Total: 32 Minutes
- Calories: 238
- Fat: 15.9g
- Saturated fat: 3.2g
- Monounsaturated fat: 7.4g
- Polyunsaturated fat: 4.3g
- Protein: 10.9g
- Carbohydrate: 15.7g
- Fiber: 3.4g
- Cholesterol: 18mg
- Iron: 2.1mg
- Sodium: 629mg
- Calcium: 59mg
- 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
- 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.
This recipe appeared in The New Way to Cook Light (2012) and in the November, 2012 25th anniversary issue.
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