Best 5 Thai Beef Cabbage Cups Recipes

STUFFED CABBAGE CUPS

Steps:

• Bring a large pot of salted water to a boil.
• For the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the garlic, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, brown sugar and Worcestershire and bring to a boil. Reduce heat to low and simmer until thickened, about 15 minutes.
• For the cabbage cups: Meanwhile, add the cabbage leaves to the pot of boiling salted water and cook until softened, about 2 minutes. Remove with tongs and place in a colander. Rinse under cold water, then drain and pat dry.
• Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, green pepper, celery and 1 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice and stir to combine and warm through, about 2 minutes. Stir in the parsley.
• Finish the sauce by stirring in the sour cream until fully incorporated. To serve, divide the beef mixture among the cabbage leaves and top each with some sauce.

THAI BEEF CABBAGE CUPS

Steps:

• Heat up the sesame oil in a medium sized skillet over medium heat.
• Add the garlic and onion, and saute for about 3-4 minutes
• Add the ground beef and cook through. Drain any excess liquid and return to stove.
• Reduce heat to low and Add the chili sauce, crushed red pepper, ground ginger, honey, lime juice, and brown rice. Toss to thoroughly mix. Remain on low.
• To make the sauce, in a bowl, whisk together the sweet chili sauce, rice vinegar, coconut milk, honey, melted peanut butter, lime juice, ginger, and soy sauce. Set Aside.
• Heat a large pot until boiling. Add the cabbage leaves 2-3 at a time for 2-3 minutes.
• Remove and fully submerge in iced cold water. Pat Dry.
• Spoon in the beef mix and drizzle with some sauce. Enjoy!

ASIAN-STYLE GROUND BEEF CABBAGE WRAPS

Steps:

• Heat a large skillet over medium-high heat. Cook ground beef in the hot skillet, breaking up any large clumps, until browned and crumbly, about 5 minutes. Add mushrooms and onion and cook until vegetables soften, about 4 minutes.
• Add coconut aminos, Sriracha, ginger, garlic, and vinegar. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat and stir in sesame oil. Season with salt and pepper.
• Evenly divide mixture among 8 cabbage leaves; sprinkle carrots and onions on top. Sprinkle green onions, cilantro, sesame seeds, and red pepper flakes on top. Roll each cabbage leaf over and around filling to form a packet.

THAI STEAK CABBAGE WRAPS

Steps:

• Preheat a grill to medium high. Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, 2 to 4 minutes; drain and rinse thoroughly under cold water. Shake out as much water as possible and transfer the noodles to a medium bowl. Toss with 1 teaspoon sesame oil and season with salt and pepper.
• Combine 1/4 cup water, the chili sauce, fish sauce, lime juice and 2 pinches salt in a small bowl. Set aside.
• Season the steak on both sides with salt and pepper and rub all over with the oyster sauce and remaining 1 teaspoon sesame oil. Grill the steak, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes.
• Meanwhile, pull off 16 outer leaves from the cabbage head and cut off the leafy tops. Thinly slice the steak against the grain. Fill the cabbage leaves with the noodles, mango, steak, peanuts, cilantro and basil. Season with salt. Serve with the sauce.

THAI BEEF CUPS

Steps:

• Heat the sesame oil in a medium sized skillet over medium heat.
• Add the garlic and onion and sauté 3 or 4 minutes.
• Add the ground beef and cook through.
• Drain any excess liquid and return to stove.
• Reduce heat to low and add the chili sauce, crushed red pepper, ground ginger, honey, lime juice, and brown rice.
• Toss to mix thoroughly.
• Remain on low heat.
• To make the sauce, in a Bowl, whisk together the sweet chili saice, rice vinegar, coconut milk, honey, melted peanut butter, lime juice, ginger and soy sauce.
• Set aside.
• Heat a large pot of water until boiling.
• Add the cabbage leaves 2 or 3 at a time for 2 or 3 minutes.
• Removed and submerge in ice water.
• Pat dry.
• Spoon in the beef mixture and drizzle with sauce.
• Enjoy!