• 1 green cabbage
  • ½ red pepper, diced
  • 4 scallions, sliced
  • 6 baby bella mushrooms, sliced
  • 1 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 3 tbsp. soy sauce
  • 2 tbsp. tomato paste
  • 2 tbsp. fresh ginger
  • ½ head fresh garlic, crushed
  • 2 tbsp. sugar
  • 1 lb. (450 grams) ground beef
  • Salt


  1. Cut the core out of the cabbage and place the cabbage in the pot. Cover with water.
  2. Bring the water to a boil and cook for approximately 12 minutes. Remove cabbage and set aside to cool.
  3. In a small bowl, mix together the rice vinegar, sesame oil, soy sauce, tomato paste, ginger, garlic and sugar.
  4. Heat a frying pan and over medium-high and add the ground beef. Sprinkle with salt. Brown the meatm add the sauce, and simmer until cooked through. Mix in the vegetables and cook 1-2 minutes more, until vegetables are just wilted, but not soggy. Set mixture aside to cool slightly.
  5. Peel the cabbage leaves off carefully, one at a time, so they don’t tear. Cut out the hard part of the stem in each leaf (optional, but this makes it easier to roll). Place a large spoonful of filling in the center of each leaf and roll tightly.
  6. Place on a cookie sheet lined with parchment paper. Bake for 10 minutes on 450°F / 230°C. Serve with a drizzle of teriyaki sauce.