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LEAN AND JUICY BEEF CABBAGE WRAPS

Cooks in
1 hr
Ingredients
5
Meal Type
Main Dish
Mmmm.
TASTY

LEAN AND JUICY BEEF CABBAGE WRAPS

LEAN AND JUICY BEEF CABBAGE WRAPS

It’s like a trip back to my childhood. I modified this recipe to adjust it to my passive office work style today. This meal was usually packed with fat and slightly overcooked rice. I am now using brown rice and less fatty meat. This meal is very sentimental to me as it usually my grandma preparing the wraps during long hours in the kitchen. You could smell it in the whole house.

Ingredients

  • Bigger size white cabbage (you will need bigger leaves for the wraps)
  • 1 kg of Lean Ground Beef
  • 2 slices of bacon
  • 2 chopped onions
  • 2 cups of wild rice (optionally white rice)
  • Salt and pepper
Wraps on the go

Work Week Foodie lunch box

Prep Instructions

CABBAGE WRAPS

1. Boil the whole white cabbage in water for 15-20 min. The main reason to do that is to have the cabbage leaves soften. Make sure not to overcook it. You will still need to cook the wraps so to avoid overcooking you will need to boil it to the point when the leaves come off easily of the cabbage head. Not any longer.

2. Once the cabbage has been cooked, roll off the cabbage leaves one leave at a time and place on a paper towel. You will need that many leaves as the number of wraps you plan to make.

THE CABBAGE WRAPS FILLING

1. In the meantime cook brown rice and set aside into a bowl when ready.

2. On a pan fry the lean ground beef, chopped onions and 2 slices of bacon. Mix everything well while frying.

3. While frying sprinkle with salt and pepper to taste. I like to add a little bit of pepper for my taste.

ASSEMBLING THE WRAPS

1. Place the cabbage leaves on a counter and top each one with a serving of the filling.

2. Carefully wrap the filling sort of like rolling a tortilla wrap closing all the filling inside. Place all the wraps aside.

LAST STAGE

1. On a bigger size pan heat 1 tbsp of coconut oil.

2. Transfer the wraps to the pan and cook on low heat for 30 minutes. This will transfer the mix and the filling taste to the leaves. It will also soften the cabbage cabbage leaves. Other option is to use the oven grill and grill the wraps for 15 min in 180 degrees Celsius to receive the nice crunchy cabbage leaves.

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Nutrition Facts & Tips

The cabbage wraps are loaded with healthy complex carbs in the form of the brown rice and protein from the ground beef. The cabbage leaves add nice texture and maybe a bit of crust if you manage to slightly burn the outer layers. What I love about this recipe is that the wraps are better the longer they sit in the fridge and are reheated the next day. You can keep it up to 4-5 days in the fridge and freeze the rest. This recipe requires more work than other Work Week Foodie treats and that is why I always prepare it in larger quantities to freeze for later.

You can combine it with a home made tomatoe sauce which adds even more flavor and moisture to the mix.

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Tastes Great!
Min. Sugar
Healthy Fats
Nutrient Dense
Complex Protein