Potsticker Patties

Cabbage Mixture:

3 – 4 pound head nappa cabbage

1 small onion, chopped, about 3 ounces

2 cloves garlic

½ tsp salt

½ tsp pepper

1 tsp granulated Splenda

2 Tbsp oil

Meat Mixture:

1 lb. Ground pork

1 lb. Ground turkey or chicken

1 Tbsp soy sauce

½ tsp salt

¼ tsp pepper

2 eggs

5 green onions, minced

dash hot sauce

1/8 tsp sesame oil, optional

2 tbsp oil, or as needed

To prepare the cabbage, chop off the bottom 3 – 4 inches of the stalk and thick stems. Separate the leaves. Stacking a few leaves at a time, slice them in half lengthwise through the stems. Next, slice them crosswise into very thin shreds. You’ll probably have a bit left over from the center of the head. Either discard or use in another recipe.

Heat 2 Tbsp oil in a large wok or pot over medium heat. Add all the cabbage mixture ingredients to the wok and stir-fry until the cabbage is very soft and wilted. Once the cabbage is wilted, turn the heat to high briefly and stir-fry to evaporate any excess liquid. Watch it closely so it doesn’t burn. Remove from heat.

Mix the cabbage mixture and the meat mixture together, shape into patties and fry in a minimum amount of oil.