2 teaspoons salt-free Thai seasoning (such as The Spice Hunter)
6 large napa (Chinese) cabbage leaves
Cilantro sprigs (optional)
How to Make It
Bring 8 cups water to a boil in a large Dutch oven.
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.
Add cabbage leaves to boiling water; cook 30 seconds. Drain.
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.
carbo rating: 3
The Complete Step-by-Step Low Carb Cookbook
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