Total Time: 15 minutes
½ lb grass-fed ground beef
¼ tsp garlic salt
1 cup brown rice, cooked
½ cup bell pepper, chopped fine
½ cup snap peas, chopped
2 Tbsp Thai chili sauce, more for garnish (optional)
2 Tbsp cilantro
1-2 green onions, sliced
Red cabbage leaves for wrapping
1. In a medium saucepan brown the beef and season with the garlic salt.
2. Meanwhile in a large sauté pan or wok, add rice, pepper, peas, and Thai chili sauce. Heat until just warmed through, vegetables should still be slightly crunchy.
3. Once ready to serve, layer rice mixture, beef, and herbs into the red cabbage leaf. Top with extra Thai chili sauce if desired.