Oxmoor House
Hands-on Time
32 Mins
Total Time
32 Mins
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.

How to Make It

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.

Chef's Notes

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

Ratings & Reviews

amateurcook's Review

August 12, 2013
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.

It totally grows on you

November 24, 2016
This one is in our regular rotation. We add more beef and serve over rice with extra soy sauce and peanuts. And of course, srirachi. DH puts it on all my food. Hmmm.

Bogey1969's Review

January 26, 2014
Delicious- the whole family loved it even those who don't like cabbage. I topped with a touch of soy, sirachi and avocado.

kbrandan's Review

January 21, 2014
I did have to add a lot more meat but it came out great

SmallV's Review

January 15, 2014
Very good, interesting and easy dish. I've made this 3 or 4 times and my wife and kids loved it the first few times but the last time they weren't crazy about it. I'm assuming I messed something up in the recipe.

creamcheese's Review

December 20, 2013
Was very nice, easy, cheap, good potential potluck dish. Made with a small onion instead of shallots. Used only one tablespoon of peanut oil. Used 6 oz of ground beef since that's what I had to use up. Needed more red pepper and turmeric for my spicy palate. Solid meal.

KathleenLee's Review

November 17, 2013

Leahmw's Review

March 04, 2013
This was simple but wonderfully flavorful, with great balance. It is a recipe, I think, that requires you to actually use the ingredients called for to get the intended flavor. Normally, oils can be changed and meat can be downgraded without too much suffering. But I think things like the peanut oil and the sirloin (not just ground beef), and the shallots (not just onions), make all the difference. I did add extra sirloin since it's what I had thawed out but also added extra shallots. I also happened to have fresh turmeric so I added that in addition to the dry. If you like things spicy, add your pepper flakes to the oil as it heats up.

Ltoeat's Review

February 14, 2013
This is a great recipe for cabbage. Used red cabbage for more nutrition. I have made this twice already, did not have fresh tomato the second time, so I used diced can tomato and it was fine. 1 tsp of ground Cumin made this taste even better. I like it without peanuts.

Hoppenrey's Review

February 09, 2013
Very good. I didn't add the peanuts and didn't miss them at all. My husband loved it and said he will eat the leftovers on a toasted roll tomorrow.