INGREDIENTES

• 8 oz mushrooms, finely diced
• 1 lb ground beef
• 3–4 small shallots, finely diced (or 1/2 red onion)
• 4 tbsp Oolie Mediterranean Tomato Dip, divided (2 tbsp for filling, 2 tbsp for plating)
• 3 tbsp avocado oil, divided
• 2 tsp grated ginger
• 2 scallions, thinly sliced
• 1 tsp sesame seeds
• 12–15 large cabbage leaves (Savoy or Napa)
• Sal kosher

Instrucciones

Step 1: Finely dice the mushrooms—small is key. Heat 1 tbsp avocado oil in a large skillet over medium heat. Add the mushrooms and cook for 7–10 minutes, stirring occasionally, until deeply browned and most of the liquid has evaporated. Remove as much excess liquid as possible. Transfer to a bowl and set aside.

Step 2: In the same pan, heat another 1 tbsp avocado oil over medium heat. Add the shallots and cook for 2–3 minutes until softened. Add the ground beef and break it up well. Cook until no pink remains. Add the grated ginger and cooked mushrooms back to the pan and stir to combine.

Step 3: Add 2 tbsp Oolie Mediterranean Tomato Dip to the pan. Let everything simmer together for 3–5 minutes until the flavors meld and the mixture tightens up. Remove from heat and fold in the scallions and sesame seeds. Set aside.

Step 4: Bring a large pot of salted water to a boil. Add the cabbage leaves and boil for 2–3 minutes, just until pliable. Remove and pat dry with a kitchen towel. Trim 1/4 inch from the base of each leaf to make rolling easier. Savoy or Napa cabbage works best—look for leaves with a large surface area.

Step 5: Place 1.5–2 tbsp of filling near the base of each leaf. Fold the bottom up over the filling, tuck in the sides, and roll tightly into a compact bundle.

Step 6: Heat the remaining 1 tbsp avocado oil in a skillet over medium heat. Cook the rolls seam-side down for 2 minutes per side until golden and lightly crisped on the outside.

Step 7: Spread the remaining 2 tbsp Oolie Mediterranean Tomato Dip across the base of a serving plate. Arrange the seared rolls on top. Finish with extra scallions and sesame seeds.