Description
We’re always looking for quick and easy but tasty meals, and this is one of them. It has layers of interesting flavor, a little pop of spiciness, and a bit of an Asian twist. This will make 12 appetizers or 6 main servings.
Ingredients
- 6 tablespoons creamy peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons sambal oelek (chile paste), or more to taste
- 2 teaspoons rice vinegar
- 1 teaspoon grated ginger root
- 1 clove garlic, grated
- ¼ teaspoon red pepper flakes
- ¼ cup water, or more as needed
- 1 pound lean ground beef
- 3 green onions, thinly sliced
- 1 large clove garlic, finely minced
- 1 tablespoon rice vinegar
- 2 teaspoons sambal oelek, or more to taste
- ½ teaspoon ground cardamom
- ½ teaspoon finely minced ginger root
- ½ teaspoon ground cinnamon
- salt and freshly ground black pepper to taste
- 12 leaves Napa cabbage
- 12 fresh lime wedges (Optional)
- ⅓ cup chopped peanuts
Instructions
- Whisk peanut butter
- soy sauce
- sambal oelek
- rice vinegar
- ginger
- garlic
- and red pepper flakes for sauce together in a small bowl. Whisk in small amount of water slowly until well combined and you reach your desired consistency. Set aside.
- Heat a medium skillet over medium heat. Brown the ground beef
- green onions
- and garlic for about 5 minutes. Stir in rice vinegar
- sambal oelek
- cardamom
- ginger
- cinnamon
- salt
- and pepper. Reduce heat and simmer for 2 to 3 minutes.
- Divide the ground beef mixture evenly among the 12 cabbage leaves. Top each with a dollop of the peanut sauce
- a squeeze of a lime wedge
- and sprinkle with peanuts. Fold up the sides of the leaves and serve.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 12