Ingredients and Weight:
- Ground beef: 1.5 pounds (700 grams)
- Cabbage leaves: 1 medium head (about 16 leaves)
- Onion: 1 medium (100 grams)
- Red bell pepper: 1 medium (150 grams)
- Carrots: 2 medium (250 grams)
- Celery: 2 stalks (200 grams)
- Sriracha sauce: 2 tablespoons
- Soy sauce: 3 tablespoons
- Brown sugar: 1 tablespoon
- Sesame oil: 1 tablespoon
- Ground ginger: 1 teaspoon
- Ground garlic: 1 teaspoon
- Salt and black pepper to taste
For the Peanut Sauce:
* Peanut butter: 1/2 cup
* Hoisin sauce: 1/4 cup
* Soy sauce: 1/4 cup
* Rice vinegar: 2 tablespoons
* Sriracha sauce: 1 tablespoon
* Water: 1/2 cup
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Difficulty Level: 3 (Medium)
Preparation Method Steps:
- Prepare the filling: In a large skillet, brown the ground beef over medium heat. Add the onion, bell pepper, carrots, and celery and cook until softened, about 10 minutes. Stir in the sriracha sauce, soy sauce, brown sugar, sesame oil, ginger, and garlic. Season with salt and pepper to taste.
- Trim the cabbage leaves: Trim the tough outer leaves from the cabbage head. Cut the cabbage head into quarters and remove the core. Carefully separate the leaves.
- Blanch the cabbage leaves: Bring a large pot of salted water to a boil. Blanch the cabbage leaves in batches for 1-2 minutes, or until they are softened and pliable. Transfer the leaves to a colander to drain.
- Assemble the wraps: Spread about 1/4 cup of the filling on each cabbage leaf. Roll up the leaves tightly and secure with toothpicks.
- Make the peanut sauce: In a small bowl, whisk together the peanut butter, hoisin sauce, soy sauce, rice vinegar, sriracha sauce, and water until smooth.
- Cook the wraps: Heat a non-stick skillet over medium heat. Cook the wraps for 5-7 minutes per side, or until they are golden brown and slightly crispy.
- Serve: Serve the wraps hot with the peanut sauce on the side.
Nutritional Information (per serving, 2 wraps):
- Calories: 520
- Fat: 25 grams
- Saturated fat: 8 grams
- Cholesterol: 70 mg
- Sodium: 850 mg
- Carbohydrates: 55 grams
- Fiber: 10 grams
- Sugar: 15 grams
- Protein: 25 grams
Dish Characteristics:
- Spicy and flavorful
- Crunchy and crispy cabbage leaves
- Rich and creamy peanut sauce
- Easy to make ahead of time
- Ideal for parties and gatherings
User Comments:
- "These wraps are amazing! The combination of spicy ground beef and crispy cabbage is perfect."
- "The peanut sauce is delicious and adds a nice kick to the dish."
- "I love how easy these wraps are to make. They're perfect for a quick and satisfying meal."
- "These wraps are a great way to use up leftover ground beef."
- "I highly recommend this recipe for anyone who loves Asian-inspired dishes."
Special Precautions and Tips:
- Make sure the cabbage leaves are thin enough to roll easily. If they are too thick, they will be difficult to eat.
- Don't overcook the cabbage leaves, or they will become mushy.
- Be careful when cooking the wraps in the skillet, as they can burn easily.
- If you don't have peanut butter on hand, you can substitute another type of nut butter, such as almond butter or cashew butter.
- For a spicier dish, add more sriracha sauce to the filling or the peanut sauce.
