Vietnamese Beef Cabbage Wraps

These Vietnamese Beef Cabbage Wraps will be the new hit of your weeknight dinner! Flavorful slow cooker shredded Vietnamese beef topped with pan-fried okra and blistered shishito peppers wrapped in napa cabbage for a delicious meal pulled together from your CSA or farmer’s market haul!!

Vietnamese Beef Cabbage Wraps

I love this dish! I had some napa cabbage from my CSA and wanted to put it to good use as a lettuce wrap replacement. I want to put this beef on EVERYTHING. It is cooked slow with my favorite set it and forget it method, and has ALL THE FLAVORS. I wanted to use up all of my CSA haul, so I breaded some okra, pan fried it up, and blistered some shishito peppers for the ultimate dinner win. 

Week 4 of the CSA summer series with Fed and Fit and PaleOMG is already here. Where is summer going? We’re getting married in less than 4 weeks. NUTS.

Check out the recipes for Week 1, Week 2, and Week 3– and of course this week!

Vietnamese Beef Cabbage Wraps

It’s a unique combo, but trust me, you’ll want to make these! The beef is EVERYTHING.

4.0 rating
1 reviews

Vietnamese Beef Cabbage Wraps

Yield 4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2508 minutes
Recipe Type: Dinner
Cuisine Gluten-Free, Paleo
Difficulty: Moderate
Author: Lexi
Scale This Recipe


Fried Okra

For the Blistered Shishito Peppers

Everything else

  • Additional lime wedges, for garnish


  1. Season steak generously with salt and pepper. In a hot skillet with a little oil, sear both sides of the steak and add into the insert of your slow cooker. Add in remaining ingredients, toss, and set on low for 8 hours.
  2. In a small bowl whisk together 2 eggs and add chopped okra into the egg mixture and let sit for 5 minutes.
  3. In a separate small large bowl combine almond flour and add in salt and pepper. Dip the okra into the almond flour mixture and toss to coat.
  4. Heat oil in a skillet and when it's hot, fry okra on each side for about 2 minutes until golden and fork tender. Remove and set aside.
  5. Toss shishito peppers in oil and salt and broil on high for 3-4 minutes on each side, watching to avoid burning completely.
  6. Place beef, peppers, and okra in napa cabbage leaves, squeeze with lime juice, and serve with additional lime wedges.


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Cassy made you Fennel Pesto Whole Chicken & Zucchini Spaghetti

Bursting with fresh flavor, this dairy-free, Paleo fennel pesto makes for a delicious roasted chicken and craveable pesto zucchini spaghetti!


Juli made you Thai Carrot & Cucumber Gazpacho

A cold soup for the hot summer months that is filled with cucumber, carrots, and tomatoes, mixed with ingredients like coconut milk and lime leaves to give it a Thai flavor and spice!


July 27, 2016

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Join The Discussion

9 responses to “Vietnamese Beef Cabbage Wraps”

  1. Priscilla says:

    What do you do after dipping the okra into egg? The recipe doesnt say what to do with the almond flour mixture.

  2. jennyquack says:

    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?

  3. Anna says:

    I tried it yesterday and it was very delicious, but I also love everything with lemon grass:-) My boy friend liked it too!

  4. Anna says:

    What a delicious looking treat … will have to make it soon!

  5. Tami says:

    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.
    Thank you!

  6. Thang says:

    Love Vietnam street food then I will try your recipe. Thanks for the pictures

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