Rating: 4.5 stars
31 Ratings
  • 1 star values: 0
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  • 4 star values: 10
  • 5 star values: 17

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.

Naomi Duguid
Recipe by Cooking Light November 2011

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Oxmoor House

Recipe Summary

hands-on:
32 mins
total:
32 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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

Nutrition Facts

238 calories; fat 15.9g; saturated fat 3.2g; mono fat 7.4g; poly fat 4.3g; protein 10.9g; carbohydrates 15.7g; fiber 3.4g; cholesterol 18mg; iron 2.1mg; sodium 629mg; calcium 59mg.
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