Thai Beef Cabbage Cups

We enjoyed it, but it didn't hold a candle to most of the Thai dishes that we love. The fish sauce flavor comes through clearly, which didn't bother us, but it will for some. I wish it was more limey. I sauted the onions too, and cut back on ginger because it's not a fave in this house. I used savoy cabbage, which worked very well and didn't require blanching. Omitted peanuts. We used sriracha as a condiment and ate them like lettuce wraps. Probably should've served them lime wedges on the side.

I'm not sure where I went wrong, but I did not love this recipe. I thought the fish sauce was a little overpowering. The BF did like it a lot, but for me, I would tweak it next time and use more ginger and less fish sauce.

Very easy to make. I changed the cabbage for Boston lettuce, but that was kind of messy. Still tasty, just have napkins on hand. So quick and flavorful.

This was a big hit at our house. I used lettuce rather than cabbage because my SO doesn't like cabbage and I sauteed the onions with the beef because I can't eat raw onions. I also forgot to add the peanuts on the first night and it was great even without them (but definitely better with them). The peanuts add close to 100 calories per serving, so if you want to trim the calories a little more, you could leave them out and the recipe would still be very good. Next time, I think I will use green onions rather than red.

Yummy! I make these with ground turkey and they are delish!

I made a vegetarian version of this recipe, using soy crumbles instead of beef. I added 12 ozs of frozen soy crumbles and one cup frozen corn to replace the one pound of sirloin. Otherwise I made the recipe as directed. I forgot to buy unsalted peanuts and I am sure they would have added even more flavor. I did notice that the recipe calls for green cabbage which is what I purchased. However, the photo accompanying the recipe shows Napa cabbage. I think the Napa cabbage would have been a better choice and I will use that kind of cabbage next time. A delicious and easy to make Thai dish!

The inspiration for using this recipe was having a bag of organic Thai mixed veggies in the freezer to use as a side dish. Used whole wheat wraps (110 kcal) which increased the calories but still fine for dinner. Really like the mix of flavors but would increase the garlic and ginger next time. Thickened the sauce with 1/2 tsp cornstarch with a bit of water.

This was great and very easy to make! I followed some of the suggestions and blanched the cabbage leaves and we liked it that way. I also tossed the onions, cilantro and sauce into my pan after the beef cooked to save 1 less bowl, and my onions got cooked a little - but we liked it that way. I used the leftover cabbage and made the Cranberry Almond Coleslaw on this site to serve on the side - yum yum!

Very yummy! We like things spicy so doubled the red pepper (and then some). However, next time I'm just going to double the whole thing - it's just about gone! Served with Boston lettuce (we're not big cabbage fans), brown rice and stir fried snow peas. Will definitely make this again!

The filling was fantastic! You might want to slice the red onion super thin so it's not that "oniony." I like the idea of blanching the cabbage and rolling them up-- the cabbage was too intrusive to the filling to let me really enjoy the meal. I ended up shredding it and just making a salad, which worked well. lettuce as a sub would be good. Also subbed in ground chicken and added chopped red onion. Great for leftovers!

Flavors were delicious but was quite cumbersome to eat as directed. Made cabbage beef roll-ups instead; stirred the peanuts in with the beef mixture and literally made like a soft taco. I will make this again, but not try and be so fancy about it with the Cabbage-Cups. This would be a 5 star recipe but... the only thing i did differently was strain the meat in a colander before mixing in the sauce. I also use Truvia instead of sugar, just because its a good subsitute, and you gotta cut back where ya can!

Fabulous family dinner! Made it tonight and hubby and kids loved it. Should have doubled the recipe because there was not enough for 5 of us to have 2 full cabbage cups. Served it with extra cilantro, lime, peanuts and chopped fresh jalapeno. Fortunately, the onions were not too strong and I didn't add the red pepper to avoid it being overly spicy for the younger ones. Hubby and I added fresh jalapeno pepper to it with terrific results. YUM!

What a kick! These became fun when I quickly blanced the cabbage leaves and used them like a taco shell - like a Vietnamese roll. Used dark meat turkey because it was on hand. Full of flavor!

This was a quick and tasty dinner that was just perfect for the three of us. I think it would be a little light if you tried to split it four ways and did not have other items to go with it. I thought it was cool that you just added the meat to the sauce and mixed it all together without having to cook the sauce. The lime, fish sauce and cilantro really gave this dish a nice Thai flair. I have a feeling we will be making this one again.

This was so easy and delicious. No leftovers and asked to make again!!