Asian Beef Cabbage Wraps

This will require tweaking when our non red meat eater is in town but I can see this becoming part of our regular dinner rotation.

2-3 pound boneless beef chuck pot roast
1 1/2 C. chopped, peeled jicama or chopped celery
1/2 C. chopped green onions
1/4 C. rice vinegar
1/4 C. reduced sodium soy sauce
2 tbsp. hoisin sauce
1 tbsp. grated fresh ginger
1/2 tsp. salt
1/2 tsp. chile oil
1/4 tsp. black pepper
2 tbsp. cornstarch
2 tbsp. cold water
12 Savoy cabbage leaves or 24 butter (Boston or Bibb) lettuce leaves
1/4 C. each chopped cashews, jicama strips, slivered green onions, optional
Crushed red pepper

Trim fat from meat.  If necessary, cut meat to fit into slow cooker.  Place meat in cooker.  In a medium bowl, combine chopped jicama, green onions, vinegar, soy sauce, hoisin sauce, ginger, salt, chile oil, and black pepper; pour over meat.

Cover and cook on low heat for 8-10 hours or on high 4-5 hours.

If using the low setting, turn slow cooking to high.  In a small bowl combine cornstarch and cold water; stir into meat.  Cover and cook about 15 minutes or until thickened.

Remove meat from cooker, reserving cooking juices.  Using two forks, shred meat.

Spoon shredded meat onto cabbage leaves.  If desired, add cashews, additional jicama strips, and or slivered green onions.  Sprinkle with red pepper.  Fold each cabbage leaf around filling; secure with a pick. Serve wraps with reserved cooking liquid for dipping.  Makes 12 servings.

Per serving: 214 calories, 12g. fat, 65mg. cholesterol, 413mg. sodium, 6g. carbohydrates, 2g. fiber, 20g. protein