A Year Of... interesting things

Simmered Cabbage with Beef, Shan Style (Galaam Oop)

Finally reached the best dish I made this week (and honestly in quite a while). It was so good I almost ate it all before the family had a chance to try any.

My version followed the recipe with one minor addition, which accidentally is probably what made it so delicious: I didn’t feel it had enough beef so I’ve thrown in one HEB sausages. That just took it to the next level.

Galaam Oop - Simmered Cabage with Beef, Shan Style

This recipe comes from northern Thailand from the Shan people of Myanmar, who use the slow simmering method of cooking – oop – with a very small amount of water and oil, allowing for the water within the ingredients themselves to contribute and release the flavors.


Takes about 30-40 minutes to make and while not overly involved, some stirring is involved.


  • 2 tablespoons peanut oil
  • 1 cup thinly vertically sliced shallots
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground red pepper
  • 1/4 pound ground sirloin
  • 4 cups finely shredded cabbage (about 1 small head)
  • 1 cup thin plum tomato wedges (I used regular Roma tomatoes)
  • 1/3 cup coarsely chopped unsalted, dry-roasted peanuts
  • fresh cilantro leaves


  1. Heat a wok (you need a lid) or Dutch oven over medium heat.
    Add peanut oil to pan and swirl to coat.
    Add shallots, salt, turmeric, and red pepper; cook 3 minutes or until shallots are tender, stirring frequently.
    Add beef, cook 2 minutes or until beef begins to brown.
    Add cabbage and tomato; toss well to combine.
    Reduce heat to medium-low; cover and cook 10 minutes or until cabbage wilts.
    Stir in peanuts cover and cook 10 minutes or until cabbage is tender.
  2. Serve with cilantro leaves.

Serves 4 (serving size: 1 cup)

  • calories: 238;
  • fat 15.9g (sat 3.2g, mono 7.4g, poly 4.3g);
  • protein: 10.9g;
  • carbs: 15.7g;
  • fiber: 3.4g;
  • cholesterol: 180mg;
  • iron: 21mg; sodium: 628mg; calcium: 59mg.
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