Asian Cabbage Rolls
"I adapted this from oh noel!'s Japanese Cabbage Rolls recipe. I added a lot of extra flavorings to suit my taste."
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
10-12 rolls
- Serves:
- 4
ingredients
- 10 -12 leaves napa cabbage
- 1 lb ground pork or 1 lb turkey
- 4 shiitake mushrooms, caps diced, stems set aside
- 1⁄4 onion, minced
- 2 -3 baby carrots, minced
- 1 teaspoon ginger, minced
- 1 garlic clove, minced
- 1 teaspoon salt
- 1⁄2 teaspoon Chinese five spice powder
- 1 (15 ounce) can chicken broth (Swanson's)
- 2 -3 tablespoons soy sauce
- 1⁄2 teaspoon chili flakes
directions
- Steam cabbage leaves until limp. Set aside to cool.
- Meanwhile, in a small bowl, mix meat, vegetables (except shiitake stems), ginger, garlic, salt and five spice powder until well combined. Divide into portions, one for each cabbage leaf.
- One by one, place a portion of meat filling at one end of a cabbage leaf and roll, tucking in edges as you go.
- Combine broth, soy sauce, shiitake stems and chili flakes in a pot big enough to fit rolls in one layer. Bring to a simmer and gently add cabbage rolls. Cover and cook over low heat for about 10-12 minutes, turning rolls once.
- Serve over rice, with cooking broth and extra soy sauce on the side for dipping.
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RECIPE SUBMITTED BY
My two nastiest (beloved) cookbooks are Curried Favors by Maya Kaimal MacMillan and How to Cook Everything by Mark Bittman. My copy of How to Eat by Nigella Lawson is also falling apart...
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<br>I'm new mom, and I work, so keep those crockpot recipes coming, s'il vous plait.
