Philly Cheesesteak Cabbage Wraps: All the Good Stuff, None of the Carbs

Are you a big fan of Philly cheesesteaks, but you want want to indulge without the guilt? Well, you are in luck! Cabbage wraps are here to save the day, and your waistline as well. This low carb alternative cab swap out the bread for cabbage wraps, and the results can’t get more delicious!

This food started as an early 20th century food truck item, and later turned into an iconic food that is available in Philadelphia. If you want to improve your everyday diet, but don’t sacrifice your favorite food, then this low carb alternative is the perfect thing for you.

The Original Philly

What would you do if you take delicious, thinly sliced pieces of beefsteak?
Smother it in melted cheese of course, and then added atop of long crusty roll.

What you’ll get is a classic Philadelphia cheeseteak. Some like this sandwich topped with sweet or hod peppers or even fried onions. But no matter what you prefer on top of it, Philadelphia natives and visitors would all agree that these sandwiches are simply a piece of the history.

The first cheesesteak was designed during the 1930s by Pat Olivieri. In spite of the fact that he was a sausage merchant in South Philadelphia, one day he tossed some hamburger on the flame broil and put it on an Italian roll. A taxi driver was allured by the smell and rather than a sausage, requested a steak sandwich.

The sandwich wound up well known and word spread on the delectable new sandwich. After much accomplishment with his steak sandwiches, Olivieri opened Pat’s King of Steaks, on ninth Street.

Crazy for Cabbage

Cabbage wraps serve as an extraordinary substitution for the undesirable starches too likewise pressing some noteworthy medical advantages. From absorption to heart health, cabbage is one power pressed vegetable.

Benefits of Cabbage:

  • Cabbage contains high measures of vitamin C and sulfur. Consolidate that with its high fiber and water substance, and cabbage is incredible for processing and the expulsion of poisons from your body.
  • With under 20 calories for every 1/2 cup of cooked cabbage, it’s low in fat, high in fiber, and an easy decision!
  • Cabbage and different cruciferous vegetables likewise contains a compound called sulforaphane which is being investigated for its potential capacity to defer and obstruct malignancy. Anthocyanin, a cell reinforcement found in red cabbage, is correspondingly being tried for its capability to moderate malignancy cell development.
  • Also, anthocyanins, just as different flavonoids found in cabbage, reduce blood pressure, inflammation and the risk of cardiovascular diseases.

Philly Cheesesteaks Cabbage Wraps

It’s unquestionable that the first form of Philly cheesesteaks is totally delightful. Yet, in some cases you simply need to help up the menu. Whenever your Philly cheesesteak needing kicks in, have a go at swapping the carb-stacked move for a cabbage wrap.

With a recipe this delicious, you will not miss the version laded with carbs at all!

Ingredients:

  • 2 large bell peppers, thinly sliced
  • 2 tablespoons of vegetable oil (divided)
  • 1/2 large onion, thinly sliced
  • 8 large green cabbage leaves
  • 6 slices of provolone
  • 1 lb. skirt steak, thinly sliced
  • Freshly ground black pepper (to taste)
  • Kosher salt (to taste)
  • A teaspoon of oregano

Instructions:

  1. Put a large pot of water on heat to boil. Dip the leaves in the water for half a minute. Then put them on a plate, and use a paper towel to dry them.
  2. Heat a tablespoon of the oil over medium heat. Then add the onion and bell peppers inside. Season them with pepper, salt and oregano. Stir the peppers and onions often, cook them for 5 minutes or so until they become tender. Remove them from the frying pan.
  3. Then add another tablespoon of the oil in the pan. Add the steak piece by piece, and season it with pepper and salt. Cook each side of the steaks for 2 minutes.
  4. Then mix the peppers and onions with the steak in the pan. Top it with the mixture with provolone. And then cover the pan and cook until the cheese melts.
  5. Scoop the mixture on the center of a cabbage leaf. Fold the leaf and roll it, and try to make something like a burrito that is open on the ends.

Serve it right away and enjoy it!

Sources:
www.visitphilly.com
www.patskingofsteaks.com
www.medicalnewstoday.com
www.delish.com

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