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With bold flavor and super fresh ingredients, these Asian-Inspired Beef Cabbage Wraps are perfect for a quick yet flavorful easy dinner. Ground beef is cooked together with umami flavors before being placed inside of a Napa cabbage leave and topped with a tangy mayo-free slaw. It’s a weeknight dinner must-make and it’s low-carb, Paleo and Whole30 friendly.
Asian Inspired Beef Cabbage Cups
I love easy dinners and this is a super delicious one! These Beef Cabbage Wraps are crave-worthy yet so simple to make. Sweet, salty and umami flavored beef is cooked up with some simple Asian-inspired ingredients and served up in a cabbage leaf with a heap of sriricha-lime slaw. Haven’t used a napa cabbage leaf as a lettuce cup / taco alternative before? Trust me, you are going to be hooked from now on. The cabbage leaves are the perfect size and add the best crunch to these wraps!
Here is an overview of the ingredient list. Keep scrolling for the full recipe.
- Ground Beef
- Store-Bought Shredded Broccoli and Carrot
- Garlic + Ginger + Scallions
- Coconut Aminos
- Rice Wine Vinegar
- Coconut Sugar
- Sesame Oil
- Garlic Powder
Beef: The ground beef can be swapped out with chicken or turkey!
Broccoli and Carrot Slaw: You can make your own if you want, or you can substitute in store-bought cole slaw mix.
Rice Wine Vinegar: This can be substituted with additional lime juice.
Coconut Sugar: You can omit this for Whole30. This can also be substituted for honey if you need to.
Coconut Aminos: This is a soy-sauce alternative. You can use soy sauce if need be.
How to Make It
Making these cabbage wraps are so easy! To make it all you do is:
- saute up ground beef with some Asian inspired flavors
- toss together the slaw
- assemble in cabbage leaves
Let’s Talk About that Slaw!
Honestly, I love a good and easy slaw. This is a simple one, but it packs a lot of flavor. I love using store-bought shredded broccoli and carrots because it really saves a lot of time. But you can grate your own if you want.
You can also use cabbage and carrots if you wanted for the slaw, but I love the added bonus of extra veggies in this since we’re already using cabbage as the wraps.
Meal Prep Options
Want to make this for meal prep? There are two ways that you can prepare this dish for the week ahead! If you wanted to eat this as actual cabbage cups you’ll want to store cleaned and dry cabbage leaves separately from the cooked ground beef mixture and slaw. You can eat this cold or warm, so if you wanted to heat it up make sure to pack it separately from the cabbage so it can be heated.
Or you could make this into meal prep bowls by omitting the cabbage aspected of it and serving it with cauliflower rice or regular white rice.
How long will it last for meal prep?
The ground beef and the slaw keeps really well in the refrigerator for about 3-4 days, stored separately of course!
If you like this Asian inspired recipe, check out these others:
- Paleo Mongolian Beef
- Paleo Chicken and Broccoli
- Cauliflower Fried Rice
- Spaghetti Squash Pad Thai
- Paleo Chicken Stir Fry
- Egg Roll Soup
Asian Beef Cabbage Wraps
For the Beef:
- 2 teaspoons avocado oil
- 1 pound ground beef
- 2 garlic cloves minced
- 1 ” piece fresh ginger peeled and grated
- 3 scallions sliced thin
- 1/4 cup coconut aminos
- 1 tablespoon rice wine vinegar
- 1 tablespoon coconut sugar
- 1 teaspoon sesame oil
- 1 teaspoon srirarcha
For the Slaw:
- 1 tablespoon sesame oil or avocado oil
- 2 tablespoons lime juice
- 1 tablespoon Sriracha plus more to taste
- 1/2 teaspoon fine sea salt more to taste
- ½ teaspoon garlic powder
- 1 12oz bag broccoli and carrot slaw (or 4 cups shredded broccoli and carrots)
- 1/2 cup cilantro picked, cleaned and sliced
- 1 small Napa cabbage
- Sriracha sauce
- Heat oil in a large skillet over medium heat. Once hot, cook beef until no pink remains, about 8 minutes. Drain any excess oil, except 1 tablespoon.
- Add garlic, ginger, scallions to the skillet and cook until fragrant, about 1 minute.
- Add in coconut aminos, rice wine vinegar, coconut sugar, sesame oil, and sriracha. Cook until the sauce starts to thicken, about 2 minutes
- Taste and adjust seasoning.
- To make the easy slaw, add all ingredients to a large bowl and toss to combine. This slaw can be made ahead of time, and will keep for about 3 days in the refrigerator.
- Prepare the cabbage by slicing off about 1-2” inches of the end. The leaves should easily come off now. Wash and dry the leaves.
- To assemble: Lay out cabbage leaves on a plate and fill with beef and top with the slaw. Drizzle with additional sriracha sauce and serve!
Love Vietnam street food then I will try your recipe. Thanks for the pictures
Hi Lexi- It sounds like we have been on the same road with leaky gut issues and other health problems. I am enjoying your cookbook but can’t get the bread to work. The ingredients raise and get brown on the outside, but the inside remains a pasty gel after extending the cook time 30-45 minutes longer than recommended. I have made the all purpose sandwich bread and pancakes.
Please help me figure this out my husbands birthday is Friday and I would like to make him a birthday cake.
Hi Tami! That’s strange, nobody has that issue. Are you following the recipe exactly? The cake in the book is a winner!
What a delicious looking treat … will have to make it soon!
I tried it yesterday and it was very delicious, but I also love everything with lemon grass:-) My boy friend liked it too!
I made this beef today, oh my goodness! We always joke about how to tell a recipe is good by the happy noises my child makes while eating…”mmm, mmm. mmm, MMM”! I think that is equivalent to 4 stars! I used chuck roast, I’m assuming the sirloin is less fatty? Does it still shred for you?
I’m so glad!!! Chuck or sirloin both are great and shred 🙂 Happy you enjoyed! XOXO
What do you do after dipping the okra into egg? The recipe doesnt say what to do with the almond flour mixture.
Fixed. So sorry! 🙂 Enjoy!