Napa Cabbage and Pineapple Pork Wraps

Twist of a traditional lettuce wrap, this is wrapped with Napa cabbage.

Photo of Napa Cabbage and Pineapple Pork Wraps


1 lb. lean ground pork
2 tablespoons vegetable oil
1 cup DOLE Onion, cut in half and sliced lengthwise
1 cup julienned-cut carrots
1 cup bean sprouts
2 tablespoons garlic cloves, minced
2 teaspoons fresh ginger, grated
3 cups thinly sliced Napa cabbage
2 cups DOLE® Chef-Ready Cuts, Pineapple Cubes
1/4 cup chopped fresh cilantro
Spicy Peanut Dipping Sauce (recipe below)
Napa cabbage leaves, washed and trimmed as needed


  1. Crumble pork and cook in oil, in large nonstick skillet over medium-high heat, stirring 4 to 5 minutes, or until pork is no longer pink.  Drain off excess liquid.
  2. Add onion, carrots, bean sprout, garlic and ginger; cook, stirring 3 to 4 minutes.  Add sliced cabbage and cook, stirring, until vegetables have just softened, 2 to 3 minutes longer.  Stir in 1/2 cup Spicy Peanut Sauce, pineapple cubes and cilantro; blend well.
  3. Prepare wraps spooning pork mixture onto trimmed cabbage leaves.  Drizzle with remaining dressing, as needed.  Refrigerate leftovers.
  4. Spicy Peanut Dipping Sauce:  Combine 1/4 cup creamy peanut butter and 1 tablespoon packed brown sugar in small saucepan; heat, stirring to dissolve sugar.  Remove from heat and stir in 1/2 cup plain nonfat yogurt, 1/4 cup DOLE Pineapple Juice, 2 tablespoons soy sauce, 1/2 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1/8 teaspoon ground cayenne and hot pepper sauce to taste.  Makes about 1 cup.

Fruit pairings tout 2018
33718 dole freecocktailmocktail banner v22byg
Share on Facebook
PRINTPrinter icon