2ccabbage (about 1/2 medium cabbage, I used purple cabbage but it can be any type)
1lbground pork
3Tgrated fresh ginger
2clovesgarlic
1lime, zested and juiced
2THarvest Honey Ginger Balsamic or rice vinegar
1.5THarvest Persian Lime Olive Oil
1/2cfresh basil
2THarvest Toasted Sesame Oil
Sea Salt to taste
Carrot and Cabbage Salad
1/2medium cabbage, shredded
2ccarrots, shredded
Sauce
1/4cHarvest Honey Ginger Balsamic
2THarvest Persian Lime Olive Oil
2TSoy Sauce
2THarvest Toasted Sesame Oil
2tspred pepper flakes
1tsp tapioca or corn starch
Cabbage leaves to use to wrap, I used about 10. It's up to you how much filling you want in each wrap
Instructions
Wrap Filling
In a food processor, shred cabbage. Remove cabbage. Add pork and all other ingredients and process until well combined. Add in cabbage and pulse a few times. Heat olive oil in a pan and cook a small amount of the mixture to check your salt and flavor level and adjust accordingly. Cook remaining amount of mixture until pork is cooked through. Set aside. In a small sauce pan, mix together the ingredients of the sauce except for the starch. Do not heat yet. In a medium bowl combine grated carrots and cabbage and pour some of the sauce over the veggies and mix well. Salt if necessary. Set aside. Warm the remaining sauce up and add in starch. This will be your dipping sauce. If you want more sauce, simply make another batch and add in another tsp of starch. Add more starch for a thicker sauce. Lay cabbage leaves out on a platter and fill each one with the pork mixture and carrot/cabbage salad. Pour thickened sauce into a small bowl and enjoy! The pork mixture also tastes fantastic with scrambled eggs if you want to make breakfast wraps.