32 oz Lean Ground Sirloin 10% Fat
16 oz Ground Pork
1 Teaspoon Peanut Oil
1 medium sweet onion, minced
6 cloves garlic, minced
UP TO 2 Tablespoons of Asian Garlic Chili paste

4 cups Beef stock or broth
1 Tablespoon lightly crushed caraway seeds
1 Teaspoon dry mustard powder
5 cups chopped cabbage
3 teaspoons packed light brown sugar

1/2 cup Kong Yen Rice Wine Vinegar
1 Tablespoon cracked black pepper

Makes roughly 8 1-cup servings

Sauté the onion and garlic along with 1 TABLESPOON ONLY of chili paste — you may want to add more to taste later, but it’s easy to overdo.

Once the onions are partly cooked add the meat and cook down until the meat is thoroughly cooked and crumbled.

Allow meat/onion mix to simmer in its own stock for 30 minutes, and then drain off as much of the excess as you can.

While the meat cooks bring bring  the brown sugar, dry mustard and vinegar and beef stock to a boil then allow to simmer until the meat is cooked and drained.

Return the meat mixture to heat, add cabbage and the stock/vinegar mixture. Stir thoroughly and bring the liquid up to a simmer. Cover and let simmer 20 minutes.

Add the cracked black pepper and then taste for seasoning adjustment. It may need a touch more salt, chili paste or vinegar…depending on your taste.

I served mine over toasted and cooked wheat berries… very tasty.
Breakdown:

Calories                                460.2

Total fat                  25.5g

Cholesterol          100.2mg

Sodium                   448.9mg

Carbs                       15.9mg

Dietary Fiber               2.6g

Protein                      40.9g