Cabbage Mixture:
3-4 pound head napa cabbage *
1 small-medium onion, chopped, about 3 ounces
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon granular Splenda
2 tablespoons oil

Meat Mixture:
1 pound ground pork
1 pound ground turkey or chicken
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
5 green onions, minced
Dash hot sauce
1/8 teaspoon sesame oil, optional
2 tablespoons 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 from the center of the head. Either discard or use it in another recipe.

Heat 2 tablespoons oil in a large wok or pot over medium heat. Add all of 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 the heat.

Meanwhile, mix all of the meat mixture ingredients, except the oil, in a large bowl. Mix with your hands until the egg no longer feels slimy. Stir in the cabbage until well blended. Divide the mixture into 8 equal size patties. Fry, 4 at a time, in oil in a large skillet over medium-low heat. Cook about 8 minutes per side or until done in the center. I found that they got quite dark brown on the outside, but they didn't taste burnt.

Makes 8 servings
Can be frozen

* You'll only end up using about 1 1/2 pounds by the time the cabbage is trimmed. The nutritional counts reflect 1 1/2 pounds of cabbage and not 3-4 pounds. If you don't have a kitchen scale, you'll need about 8 cups chopped cabbage.

Per Serving: 308 Calories; 20g Fat; 25g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

I didn't have much in the way of instructions to go with Heather's orginal recipe so I kind of played it by ear. I think she may have put the cabbage in hers raw, but I decided that the flavor and texture would be nicer if it was cooked first with some onion and garlic. They have a very nice flavor even though I went a little heavy on the sesame oil. I've cut it back from 1/4 teaspoon to 1/8 teaspoon here. Heather didn't say how much to use so I had to wing it. I served my patties with some Spinach Egg Drop Soup and it made a nice lunch.

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