Korean Beef Cabbage Wraps


This low-carb munch filled with Korean beef can be served as an appetizer or main course.

Korean Beef Cabbage Wraps
Photo: Blaine Moats
Total Time:
20 mins
8 lettuce cups; 5 1/2 cups beef filling


  • 12 ounce extra-lean ground beef

  • 3 tablespoon reduced-sodium soy sauce

  • 1 tablespoon Asian garlic-chili sauce

  • 2 teaspoon toasted sesame oil

  • 1 12 ounce pkg. shredded broccoli slaw mix

  • 8 small napa or savoy cabbage leaves

  • ½ cup chopped red sweet pepper

  • Sriracha sauce (optional)


  1. In an extra-large skillet cook beef over medium-high heat until meat is browned. Drain off any fat.

  2. Add soy sauce, Asian chili sauce, and sesame oil to meat; stir to combine. Stir in slaw mix. Cook and stir over medium heat 2 to 3 minutes or until cooked through and slaw mixture is just wilted.

  3. If using napa cabbage, trim each stem so you use the top leafy part of the cabbage. Spoon beef mixture onto the cabbage leaves. Top each with sweet pepper. If desired, drizzle with sriracha sauce. Fold cabbage leaves around filling. Serve immediately.

Nutrition Facts (per serving)

185 Calories
7g Fat
9g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 185
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 53mg 18%
Sodium 567mg 25%
Total Carbohydrate 9g 3%
Total Sugars 5g
Protein 21g
Vitamin C 96.3mg 482%
Calcium 52mg 4%
Iron 2.9mg 16%
Potassium 356mg 8%
Folate, total 77.9mcg
Vitamin B-12 1.9mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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