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Beef & Vegetable Cabbage Cups
with Sweet & Spicy Soy Sauce
20 MIN
2 Servings
From the Test Kitchen
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
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NutritionPER SERVING
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Calories370 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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ingredients
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step-by-step
instructions
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.
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!
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.
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!
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