Categories: Eats, Life Style

Beef Cabbage Wraps

Hey, What’s Cookin’?

Asian-inspired Beef Cabbage Wraps are a quick but delicious answer to the neverending question, “What’s for dinner tonight?” Ground beef and lots of spices plus plenty of fresh veggies makes for a super-healthy meal.

Beef Cabbage Wraps are perfect for meal prepping; just separate the leaves from the beef until you eat. To simplify, you could also shred the cabbage and then pile the beef on top; heating the beef and shredded cabbage together will be just as tasty as eating the hot beef heaped on the chilled cabbage leaves.

Note that you can substitute other vegetables for the broccoli slaw; grated carrots plus chopped zucchini or summer squash is one such combination. If you can’t get to the store, use what’s in the vegetable drawer or in the garden!

This recipe uses mild Korean dried red pepper flakes, called gochugang. Note that you cannot substitute ordinary crushed red pepper. Gochugang does not carry any significant heat because it is made strictly from the flesh of the red pepper. Crushed red pepper is much hotter because it contains both the red pepper and the seeds.


Beef Cabbage Wraps

Adapted from: a recipe from BH&G
Serves: 3 or 4


  • 12 ounces extra-lean ground beef (ground turkey or chicken are great also!)
  • 1 tbs gochugang (Korean red pepper flakes; do not substitute regular crushed red pepper!)
  • 3 tbs reduced-sodium soy sauce
  • 1 tbs Asian garlic-chili sauce (Huy Fong is a common brand found in most grocery stores)
  • 2 tsp toasted sesame oil
  • 1 12 ounce pkg. shredded broccoli slaw mix
  • 8 small napa or savoy cabbage leaves
  • 1 cup sweet red bell pepper; chopped
  • Sriracha sauce (optional)


  1. In an extra-large nonstick skillet, cook beef over medium-high heat until meat is browned. Drain off any fat.
  2. Add gochugang, soy sauce, garlic-chili sauce, and sesame oil to meat; stir to combine. Stir in slaw mix. Cook and stir over medium heat 2 to 3 minutes or until cooked through and slaw mixture is wilted and softened.
  3. Arrange the cabbage leaves on a large platter. Spoon the beef mixture onto the cabbage leaves, top each with chopped red pepper and serve.
  4. Pass the Sriracha sauce and let each diner season to their liking.


Notes: Beef Cabbage Wraps also make a great appetizer or a terrific healthy snack!




Photograph via: BH&G

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