Rating: 4 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

If your butcher is unable to cut an 8-ounce piece of pork loin, buy 1 pound and freeze the remainder for another use. Save your mushroom stems for stocks or broths.

Phoebe Wu
Recipe by Cooking Light September 2012

Gallery

Credit: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl

Recipe Summary

Yield:
Serves 4 (serving size: 2 wraps)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Reserve 8 cabbage leaves. Shred remaining cabbage to measure 2 cups. Combine soy sauce and next 3 ingredients (through cornstarch). Cut pork crosswise into 1/4-inch-thick slices. Stack several slices vertically; slice pork into 1/4-inch-thick pieces. Repeat procedure with remaining pork. Add pork, carrots, and mushrooms to soy sauce mixture; toss.

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  • Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add 1/4 cup onions; sauté 30 seconds. Add shredded cabbage and water; sauté 2 minutes. Remove cabbage mixture from pan. Add remaining 1 tablespoon oil. Add remaining 1/2 cup onions and garlic; sauté 30 seconds. Add pork mixture; sauté 3 minutes or until done. Add cabbage mixture; toss. Place about 1/3 cup pork mixture into each of 8 reserved cabbage leaves.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

248 calories; fat 17.1g; saturated fat 2.4g; mono fat 8.2g; poly fat 5.3g; protein 13.5g; carbohydrates 11.7g; fiber 3.5g; cholesterol 33mg; iron 1.3mg; sodium 386mg; calcium 64mg.
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