Bags of pre-shredded cabbage save time, but shredding your own shaves a few bucks off the grocery bill. Rinse the cabbage under cold water, then discard any wilted leaves. Quarter the head, take out the core, and slice one wedge at a time into long horizontal strips. (You can achieve an even finer shred in a food processor.) Look for plum sauce in your grocery store’s Asian food aisle; the brown condiment has a sweet and sour flavor, and it’s often used in Chinese cuisine with spring rolls or duck. And the best substitute for rice vinegar, if you don’t have a bottle, use cider vinegar.
4 tablespoons canola oil
1 pound ground beef
1/4 cup plum sauce
1/3 cup rice vinegar
kosher salt and black pepper
4 cups shredded Napa cabbage
4 sliced scallions
2 large carrots, cut into thin strips
1 cup cilantro leaves
Calories from fat 209
Sat fat 5g
How to Make It
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Add the beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes; stir in the plum sauce.
Meanwhile, in a large bowl, whisk together the vinegar, the remaining 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Add the cabbage, scallions, carrots, and cilantro and toss to combine. Serve with the beef.
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