I love new cookbooks that give me inspiration to cook and that have fairly simple recipes to follow! I usually choose a book that has lots of pictures, I need to see what the recipes look like. Then I scan through the recipe to see if/how I could make healthier substitutions and still have a great tasting meal. The Moo Shu Cups I came across were first on my list to try. With any recipe, I don’t see how you can’t add enough vegetables so I added the peppers and bok choy. I also changed the soy sauce, btw I am not a hard core Paleo, to Bragg Liquid Aminos that I always have on hand as a soy sauce sub for cases just like this. Bragg Liquid Aminos is a Certified NON-GMO liquid protein concentrate, derived from healthy soybeans, that contains 16 different Essential and Non-essential Amino Acids in naturally occurring amounts. We will talk about Essential and Non-essential Amino Acids in another post but for now, all you need to know is that amino acids are the building blocks of life, in our muscle, cells, tissues of the human body. Um, ya, so pretty dang importante!
Now, what I want to share with you is why I chose to substitute Veal for Pork.
A little word about dietary fats of veal vs pork:
The fat content of a meat is the main factor influencing its calorie content. The nutritional comparison of most cuts of veal and pork shows that veal is usually leaner compared to pork which is why I replace the requested pork in the recipe. For example, 3 ounces of veal loin or ground veal contain between 6.5 and 11 grams of fat and the same serving of pork loin or ground pork has between 13 and 18 grams of fat. About half of the fat in both meats from veal and pork is unsaturated and the other half is saturated.
*Please chose your ingredients carefully, with thought so you can enjoy the tastiest nutrient-dense meal possible made with love.
Moo Shu Cabbage Cups
1 Red Cabbage
1 1/2 pounds of ground Veal
1 large onion, diced
1 package of any mushrooms you like, sliced – I had mini portabello mushrooms
2 cups bok choy, thinly sliced
1 medium sweet red pepper, thinly sliced
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup Bragg Liquid Aminos – or you could use reduced sodium & wheat free soy sauce for Paleo’s
1 tablespoon apple cider vinegar
1 tablespoon sesame oil
2 green onions, finely chopped
Cut the end off the cabbage and discard, Remove any damaged leaves to the outer most cabbage. Set aside the larger leaves, and chop about 4-5 of the cabbage leaves that are too small to use as cups.
In a skillet, brown the veal and remove from the pan.
In the same pan, suate the onion, mushrooms, bok choy, peppers, chopped cabbage, garlic, and ginger until soft.
Stir in Bragg’s Amino, vinegar, and sesame oil. Add the pork back to the pan and stir to combine.
Fill reserved cabbage leaves with the pork mixture. Garnish with green onion and serve.
Recipe inspiration taken from Primal Cravings