Beef Cabbage Rolls

These Beef Cabbage Rolls are dressed to impress and will make you look like an absolute masterchef! Packed full of flavour featuring Beef Bone Broth Concentrate Ginger Lemon ACV, and also packed full of gut and immunity support. Love an interactive creative meal? These are for you - get rolling with nutrition packed Beef Cabbage Rolls

Ingredients

PANTRY ITEMS

500g beef

3 shiitake mushrooms, chopped

2 medium carrots, chopped

2 spring onions, chopped

3 garlic cloves, chopped

1 tsp ginger, chopped/grated

1 cup leftover cooked rice

1 tbsp soy sauce (GF option: Tamari)

1 tbsp rice vinegar

Olive oil

16 large wombok leaves - whole, ends removed

To plate (this is the amount for each plate):

1 tbsp soy sauce (GF option: Tamari)

1 tbsp rice vinegar

Toasted sesame seeds

Chilli flakes

Olive oil

NUTRA ORGANICS PRODUCTS

1 tbsp Beef Bone Broth Concentrate Ginger Lemon ACV

Method

In a medium saucepan, add a little olive oil and brown mince with a sprinkle of sea salt.
While the beef is browning, cut your garlic, ginger, carrot, spring onions and mushrooms.
To the browned beef add all the other ingredients except cabbage and plating sauce.
Boil the kettle and add all the boiled water to a large saucepan.
Add your wombok leaves to the boiling water and blanch for 30-45 seconds (all together is fine) lift from the stem.
Carefully pop your leaves on paper towels to dry a little prior to rolling.
Roll each cabbage leaf up into a little parcel with a large dessert spoon of filling in it.
Heat 4 tbsp of olive or peanut oil in a medium saucepan and fry the cabbage rolls for about 1 minute per side
Serve the rolls topped with the plating sauce and a side of rice and enjoy.

Serves: 8
Ready in: 30 mins