Ingredients
8 large green cabbage leaves (from 1 head)
2 Tbsp. vegetable oil, divided
½ large onion, thinly sliced
2 large bell peppers, thinly sliced
1 tsp. dried oregano
Kosher salt Freshly ground black pepper
1 lb. skirt steak, thinly sliced
6 slices provolone
Instructions
1. In a large pot of boiling water, blanch cabbage leaves for 30 seconds. Place on a paper towel-lined plate to dry.
2. In a skillet over medium heat, heat 1 tablespoon of oil. Add onion and bell peppers, seasoning with oregano, salt, and pepper. Cook until tender, about 5 minutes. Remove from skillet.
3. Add remaining oil to the skillet, then add steak in a single layer. Season with salt and pepper. Cook until seared on one side, about 2 minutes. Flip and cook for another 2 minutes for medium.
4. Return onion and peppers to the skillet, toss to combine, and top with provolone. Cover and cook until cheese melts, about 1 minute.
5. Place a scoop of the steak mixture onto the center of a cabbage leaf. Fold the short end over, then roll up like a burrito. Repeat with remaining ingredients and serve immediately.
PREP TIME & NUTRITION:
Prep Time: 15 mins, Servings: 4, Calories: 350, Net Carbs: 6g, Fats: 22g, Protein: 30g