Asian Cabbage Rolls

Asian-Cabbage-Rolls

Stuffed cabbage is a great meal for a cool night.  I grew up eating Polish stuffed cabbage and I love it, but below is a recipe for Asian Stuffed Cabbage or Asian Cabbage Rolls. If you love Asian cuisine, this is going to be a great recipe for you to try.

These Asian Cabbage Rolls can be made in the oven or in a crock pot.  Make the Asian Cabbage Rolls smaller and serve them as an appetizer or make them large and serve as an entree.

Ingredients

  • 1 large head napa cabbage
  • 1 teaspoon salt 1/2 pound ground pork or turkey
  • 1/2 cup cooked white rice
  • 1/4 pound shiitake mushrooms, finely chopped
  • 1 large egg, beaten
  • 1 1/2 teaspoons toasted sesame oil
  • 2 tablespoons soy sauce
  • One 1-inch piece fresh ginger, peeled and grated
  • 3 cloves garlic, grated or 2 teaspoons garlic paste
  • Freshly ground black pepper
  • 3 scallions, chopped
  • 1 cup fresh cilantro, chopped
  • Toasted Sesame seeds, if desired as a garnish

FOR THE SAUCE:

  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1/3 cup low-sodium chicken broth
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1/2 – 1 teaspoon sriracha or other hot chili sauce, to taste (optional)

    Directions

  • Preheat the oven to 400°F. Remove 12 large outer leaves from the heads of cabbage. Roll each leaf with a rolling pin gently to flatten and smooth it. Core the remaining cabbage and chop it very fine. Sprinkle it with the salt and set aside in a colander.
  • In a large bowl, mix the pork, rice, mushrooms, beaten eggs, sesame oil, soy sauce, ginger, garlic, and a generous amount of black pepper. Stir in the scallions and cilantro. Press and drain any remaining water off the salted cabbage and stir the cabbage in as well.
  • Lay a prepared cabbage leaf down with the stem end facing you. Place about 2⁄3 cup meat mixture into the stem end of the cabbage leaf. Fold in the sides and roll up the leaf, then place the bundle, seam side down, in one of the baking dishes. Repeat with the rest of the cabbage leaves and meat mixture, placing 2 rows of 6 rolls in each dish. (If you have any leftover mixture it can be rolled into meatballs and tucked between the cabbage rolls to bake with them.)
  • To make the sauce, whisk together all the ingredients in a small bowl and pour it over the cabbage rolls, dividing it between the 2 baking dishes. (At this point the rolls can be covered and refrigerated for up to 24 hours.) To bake, pour the sauce over cabbage rolls and bake for 35 minutes, or until a thermometer inserted into a roll at the center of a dish registers 160° F. Serve drizzled with the pan juices.
  • Sprinkle with sesame seeds, if desired.

 

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