Asian Stuffed Cabbage
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Yields:
-
8 Rolls
- Serves:
- 4
ingredients
- 8 ounces ground sirloin
- 4 ounces shiitake mushrooms, stems removed, caps coarsely chopped
- 1⁄2 cup cooked brown rice
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 scallions, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil or 1 tablespoon toasted sesame seeds
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 teaspoon salt
- 1 head napa cabbage
directions
- Preheat oven to 400º.
- In a large bowl, combine: ground beef sirloin, shiitake mushrooms, brown rice, garlic cloves, ginger, scallions, soy sauce, sesame oil, red pepper flakes, salt.
- Remove 8 large outer leaves from cabbage (if leaves are less than 5 inches wide, overlap 2 leaves, side by side). With a rolling pin, roll each leaf until the stem end is pliable.
- Dividing among leaves, mound meat mixture toward upturned stem end. Starting from filled end, holding sides in as you work, tightly roll each leaf into a bundle.
- Arrange cabbage rolls, seam-side down, in a 9-by-13-inch baking dish. Pour 1 cup water over rolls; cover dish tightly with aluminum foil. Bake until an instant-read thermometer registers 160º when inserted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired. (Or dip in Thai Dipping Sauce #33113 - Yum!).
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