Beef & Vegetable Cabbage Cups with Sweet & Spicy Soy Sauce

Beef & Vegetable Cabbage Cups

with Sweet & Spicy Soy Sauce

Group Created with Sketch. 20 min 7 SmartPoints®
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 370 Cals/serving
  • View All
    Nutrition Label
    Download

In this quick and easy take on Asian-style cabbage cups, we’re piling a filling of savory sautéed beef and zucchini and crisp marinated vegetables onto the hearty leaves, which add satisfying crunch. It’s all complete with our irresistibly spicy-sweet sauce made with honey, soy sauce, and sambal oelek—a type of Indonesian chile paste.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & marinate the vegetables:
1 Prepare the ingredients & marinate the vegetables:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; carefully separate the leaves (keeping them as intact as possible). Halve the radishes lengthwise, then thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a medium bowl, combine the vinegar and half the honey (kneading the packet before opening). Add the sliced radishes and grated carrots; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the sauce:
2 Make the sauce:

While the vegetables marinate, in a bowl, combine the soy sauce, demi-glace, remaining honey, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Prepare the beef & cook the zucchini:
3 Prepare the beef & cook the zucchini:

While the vegetables continue to marinate, separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, until lightly browned. Move the zucchini to one side of the pan. 

Cook the beef & serve your dish:
4 Cook the beef & serve your dish:

Add the seasoned beef in an even layer to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add half the sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is just cooked through. Turn off the heat. Assemble the cabbage cups using the cabbage leaves (you may have extra), cooked beef and zucchini, and marinated vegetables (including any liquid). Serve the cabbage cups with the remaining sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & marinate the vegetables:
1 Prepare the ingredients & marinate the vegetables:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; carefully separate the leaves (keeping them as intact as possible). Halve the radishes lengthwise, then thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a medium bowl, combine the vinegar and half the honey (kneading the packet before opening). Add the sliced radishes and grated carrots; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Make the sauce:

While the vegetables marinate, in a bowl, combine the soy sauce, demi-glace, remaining honey, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the sauce:
Prepare the beef & cook the zucchini:
3 Prepare the beef & cook the zucchini:

While the vegetables continue to marinate, separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, until lightly browned. Move the zucchini to one side of the pan. 

4 Cook the beef & serve your dish:

Add the seasoned beef in an even layer to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add half the sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is just cooked through. Turn off the heat. Assemble the cabbage cups using the cabbage leaves (you may have extra), cooked beef and zucchini, and marinated vegetables (including any liquid). Serve the cabbage cups with the remaining sauce on the side. Enjoy!

Cook the beef & serve your dish: