| 1. |
Cook and drain the ground beef (add up to a tablespoon of fat-free Italian dressing if required). Set aside. |
| 2. |
In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and sauté for 2 minutes. |
| 3. |
Add the beef and cook, stirring, until the cabbage begins to wilt, about 2 minutes. |
| 4. |
Add the hoisin sauce and soy sauce and cook for 5 minutes, until mixture heats through and cabbage wilts, stirring frequently. |
| 5. |
Spoon some of the beef into the center of each lettuce leaf and roll up. |
| 6. |
Note: adapted from a recipe by Robin Miller (The Food Network). |
| 7. |
Note 2: I buy shredded cabbage and carrots and use the leftovers in a side dish of curried bulgur. I also cook up extra ground beef when I make dishes with ground beef and freeze it. |
