A quick and tasty, economical, high-fibre, high protein low carb dish to serve on it’s own or with spuds on a cool spring day.
Serves 4
4 large Peking (Chinese) cabbage leaves
120g lean mince – beef, lamb, pork or chicken
1 tsp chopped ginger
1 clove garlic, crushed
1 tsp sesame oil
¼ cup water
¼ cup bean sprouts
Heat a heavy-based non-stick pan. Brown mince on all sides. Add ginger, garlic and sesame oil and stir. Add water and simmer for 12-15 minutes. Add bean sprouts and mix.
Heat a large saucepan of water until boiling. Add Peking cabbage leaves and wilt. Remove and place on paper towels to drain.
Place a quarter of the mince mixture into the middle of each cabbage leaf. Roll up and serve.
All Recipes on this page are supplied
by Pip Duncan
Food, Food Safety & Nutrition Consultant
For more of Pip’s recipes visit www.choice.co.nz/recipes