Hoisin Mushroom and Cabbage Wraps: a one pan, quick and easy supper the entire family will devour!
We’ve had a couple of busy weeks back-to-back, but the good kind of busy. Where you’re rushing to unpack and do all the laundry before the next weekend getaway arrives. I find that I scramble quite a bit in these types of weeks with our dinners. Usually I’m attempting to develop and test recipes, but I couldn’t during those weeks as we were hardly here. Instead, I fell back to some of my favourite recipes that I can whip up quickly and that everyone will enjoy, like these Hoisin Mushroom and Cabbage Wraps.
Hoisin is a perfect gateway sauce to get kids to eat … well, pretty much anything. My kids won’t eat cabbage unless it’s slightly sautéd and mixed with sauce, preferably hoisin sauce. Toss in some mushrooms that amp up the flavour, but also create a greater sense of substance and a bit of ground pork to complete the meal. We usually enjoy these as a wrap-less “low-carb” version the next day as we almost always run out of wraps.
Hoisin sauce is generally available in most supermarkets (usually it’s right next to the soy sauce and the teriyaki sauce). It’s gained a lot of popularity over the past couple of years for its flavour. It’s sweet and salty without being too much of either.
What are your favourite meals to lean on without having to call for delivery? I also lean on this one pan chicken dish from Bon Appetit Magazine, or my One Pan Enchilada Quinoa Casserole. Both of which are healthy enough to make me feel like I’ve earned my wine by the time the weekend roles around.
PS – we totally called for delivery last week too.
- 1 lbs 454 gr ground pork meat
- 1 yellow/cooking onion finely chopped
- 2 cups approx. 225 gr sliced mushrooms (button or cremini)
- 3 garlic cloves minced or finely chopped
- 1 " piece of ginger peeled and finely grated
- 1 small head of cabbage approx. 545-900 gr or 4 cups, very thinly sliced
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1/4 cup hoisin sauce plus more for serving
- 4 leg green onions thinly sliced
- 6-8 small flour tortilla shells
- Additional garnishes: thinly sliced green onion and sesame seeds.
Heat pork in a large skillet over medium-high heat, stirring and breaking up with a wooden spoon for about 5 minutes or until pork is starting to brown. Add onion and mushrooms and cook for about 5 more minutes until onion has softened and mushrooms begin to brown. Add garlic and ginger and cook, stirring occasionally for 2-3 minutes until fragrant. Add 3/4 of the cabbage (reserving the remainder for serving) as well as the rice vinegar and soy sauce. Cook for about 5 minutes or until cabbage just begins to wilt.
Add hoisin sauce and toss to combine. Cook for 1-2 minute or until sauce is heated through.
Add green onions and toss to combine.
Serve with remaining cabbage, more sliced green onion, sesame seeds, and heated wraps.
This recipe was inspired by this Spicy Sausage version over on Bon Appetit.