Paleo diets are big right now and this dish fits right into that craze. It’s a perfect appetizer, although it’s hearty enough that we often eat it for dinner. You can either eat it served in the cabbage cups, as shown here, or you can shred the cabbage and simply eat it salad style. It’s great either way.
1 napa cabbage
1 Tbl fresh minced garlic
1/4 cup soy sauce
1 Tbl sesame oil
1 lb each ground chicken and ground pork
8 ounces mushrooms, chopped
1 Tbl minced ginger
1Tbl apple cider vinegar
2 green onions finely chopped
Cut the end of the cabbage and discard. Remove and discard any damaged, brown leave bits. Set aside the leaves large enough to be used as cups and finely chop the ones that are too small.
In a large skillet, brown the pork and chicken and then remove from pan. In the same pan, saute the onion, mushrooms, chopped cabbage, garlic and ginger until soft.
Stir in soy sauce, vinegar and sesame oil. Add meat mixture back in and stir.
Fill reserved cabbage cups and garnish with green onion and / or julienned carrot slices for color.