A healthy twist to a traditional favorite!
1 medium head cabbage
1 pound lean ground pork
2 green onions, chopped
2 tsp sesame oil
1 Tbls soy sauce
¼ tsp ground ginger
- Bring large pot of water to a boil.
- Wash and cut cabbage in half. Cut the core from each half and separate at least 16 of the large outer leaves from both halves. Add to boiling water for 2 minutes until crisp-tender. Use slotted spoon to remove and place on paper towels to drain.
- Prepare pot-sticker filling by combining ground pork, chopped green onions, sesame oil, soy sauce and ginger in a large mixing bowl. Use your hands to mix well.
- Place a large nonstick pan over medium-high heat and spray with cooking spray. Form the pork filling into thick oval patties about the size of your thumb.
- Place the patties into the pan and cook about 4 minutes on each side, until cutting into one shows no pink. You may need to cook in two batches.
- Wrap each patty individually in leaves and secure with toothpick or serve with leaves for guests to assemble themselves.
Note: These may be served with a tangy dipping sauce. I suggest ¼ soy sauce, 2 tsp sesame oil, 1 tsp minced garlic and a sprinkle of Splenda stirred together.
Makes 8 servings
Nutrition Facts (without dipping sauce):
Total Fat 9g
Effective Carbohydrates 6g
Dietary Fiber 2.5g
From The Good Carb Chef