Asian Cabbage Tacos
Asian Cabbage Tacos
Ingredients
For the Tacos
- 1 head Napa cabbage, large
- 1 1/2 pounds ground beef, 80/20 lean
- 1 tablespoon minced ginger, from a jar
- 3 cloves garlic, microplaned
- 1/2 cup spring onions, chopped
- 2 tablespoons hoisin sauce
- 1 tablespoon Korean stand sauce, spicy, optional
- 1 teaspoon Maldon salt, plus more for sprinkling
- 1 tablespoon cornstarch
- 2 tablespoons chili oil, plus more for drizzling
- 2 tablespoons cooking oil, such as avocado oil
For the Toppings
- 1/2 cup Asian radish, finely diced, or Daikon
- 1/4 cup cilantro, chopped
- 1/4 cup pickled ginger
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 clove garlic, minced
- 1 spring onion, chopped
Instructions
- 1
Prepare the Napa cabbage: Carefully peel off individual large cabbage leaves to use as 'taco shells'. You should aim for about 8-12 usable leaves. Set aside. You can save the top portion and core for other uses.
⏱️ 5 min
- 2
In a large bowl, combine the ground beef, minced ginger, microplaned garlic, chopped spring onions, hoisin sauce, optional Korean stand sauce, 1 teaspoon of Maldon salt, and cornstarch. Using your hands, gently combine all ingredients until just mixed. Be careful not to overwork the meat.
⏱️ 5 min
- 3
Take a scoop of the prepared meat mixture (about 1/4 to 1/3 cup) and flatten it evenly over one of the prepared Napa cabbage leaves, covering most of the leaf. Repeat this process for all the cabbage leaves and meat mixture. You should have 8-12 formed tacos.
⏱️ 7 min
- 4
Lightly sprinkle a little more Maldon salt on top of the raw meat patties. Drizzle chili oil over the top of each raw meat patty.
⏱️ 3 min
- 5
Prepare the dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and chopped spring onion. Set aside.
⏱️ 3 min
- 6
Heat 1 tablespoon of cooking oil in a large skillet or pan over medium-high heat. Once hot, carefully place a few meat-covered cabbage leaves into the pan, meat-side down. Use a chef's press or a spatula to gently press down on the cabbage taco to ensure good contact with the pan.
⏱️ 2 min
- 7
Cook for 3-4 minutes until the meat is browned and slightly caramelized, and the cabbage has softened and charred slightly. Flip the cabbage taco over and cook for another 2-3 minutes on the cabbage side until tender and slightly charred. Remove cooked tacos to a serving dish and repeat with remaining tacos, adding more cooking oil as needed.
⏱️ 15 min
- 8
Garnish the cooked Asian cabbage tacos with finely diced Asian radish, chopped cilantro, and pickled ginger. Drizzle a little more chili oil over the garnished tacos. Serve immediately with the prepared dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Cabbage Tacos
For the Tacos
- 1 head Napa cabbage, large
- 1 1/2 pounds ground beef, 80/20 lean
- 1 tablespoon minced ginger, from a jar
- 3 cloves garlic, microplaned
- 1/2 cup spring onions, chopped
- 2 tablespoons hoisin sauce
- 1 tablespoon Korean stand sauce, spicy, optional
- 1 teaspoon Maldon salt, plus more for sprinkling
- 1 tablespoon cornstarch
- 2 tablespoons chili oil, plus more for drizzling
- 2 tablespoons cooking oil, such as avocado oil
For the Toppings
- 1/2 cup Asian radish, finely diced, or Daikon
- 1/4 cup cilantro, chopped
- 1/4 cup pickled ginger
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 clove garlic, minced
- 1 spring onion, chopped
Instructions
- 1
Prepare the Napa cabbage: Carefully peel off individual large cabbage leaves to use as 'taco shells'. You should aim for about 8-12 usable leaves. Set aside. You can save the top portion and core for other uses.
⏱️ 5 min - 2
In a large bowl, combine the ground beef, minced ginger, microplaned garlic, chopped spring onions, hoisin sauce, optional Korean stand sauce, 1 teaspoon of Maldon salt, and cornstarch. Using your hands, gently combine all ingredients until just mixed. Be careful not to overwork the meat.
⏱️ 5 min - 3
Take a scoop of the prepared meat mixture (about 1/4 to 1/3 cup) and flatten it evenly over one of the prepared Napa cabbage leaves, covering most of the leaf. Repeat this process for all the cabbage leaves and meat mixture. You should have 8-12 formed tacos.
⏱️ 7 min - 4
Lightly sprinkle a little more Maldon salt on top of the raw meat patties. Drizzle chili oil over the top of each raw meat patty.
⏱️ 3 min - 5
Prepare the dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and chopped spring onion. Set aside.
⏱️ 3 min - 6
Heat 1 tablespoon of cooking oil in a large skillet or pan over medium-high heat. Once hot, carefully place a few meat-covered cabbage leaves into the pan, meat-side down. Use a chef's press or a spatula to gently press down on the cabbage taco to ensure good contact with the pan.
⏱️ 2 min - 7
Cook for 3-4 minutes until the meat is browned and slightly caramelized, and the cabbage has softened and charred slightly. Flip the cabbage taco over and cook for another 2-3 minutes on the cabbage side until tender and slightly charred. Remove cooked tacos to a serving dish and repeat with remaining tacos, adding more cooking oil as needed.
⏱️ 15 min - 8
Garnish the cooked Asian cabbage tacos with finely diced Asian radish, chopped cilantro, and pickled ginger. Drizzle a little more chili oil over the garnished tacos. Serve immediately with the prepared dipping sauce.
⏱️ 5 min