Makes 2 servings
Approximate prep and cook time: 25 minutes
1 pound grass-fed ground beef
1 small onion, chopped
2 cloves garlic, minced
1 Tbs fresh chopped ginger
1/2 cup sliced mushrooms
1 cup shredded cabbage
1 Tbs apple cider vinegar
1 Tbs coconut aminos
1 Tbs fish sauce (use Red Boat Fish Sauce if you can find some)
1 head Iceberg or Bibb lettuce, large leaves in tact
Shredded cabbage, shredded carrots and chopped green onions, for garnish
Heat a skillet over medium heat and add the ground beef and onions. Cook until the beef is no longer pink in the center (about 7 minutes) and add the garlic and ginger. Stir well for about a minute.
Add the mushrooms and cabbage and cook until vegetables are soft. Stir in the vinegar, coconut aminos, and fish sauce and continue stirring until heated through.
To serve, spoon the ground beef mixture into the lettuce leaves, being careful not to overfill. Top with additional cabbage, carrots, and green onions if desired.
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