Asian Cabbage Rolls Recipes

ASIAN CABBAGE ROLLS

Steps:

• Preheat oven to 400°.
• For the cabbage rolls, combine pork, mushrooms, ¾ cup rice, edamame, cilantro, scallions, carrot, 2 Tbsp. soy sauce, 1 Tbsp. oil, garlic, 1 Tbsp. ginger, salt, and pepper flakes.
• Roll cabbage leaves with a rolling pin until the stem end is flat, smooth, and pliable.
• Scoop ⅓ cup pork mixture onto the stem end of each flattened leaf. Starting at the stem end, roll up each leaf, folding in the sides as you roll. Arrange each roll, seam side down, in a 3-qt. baking dish.
• For the sauce, whisk together broth, vinegar, ¼ cup soy sauce, chili garlic sauce, 1 Tbsp. ginger, 1 Tbsp. oil, brown sugar, and cornstarch; pour over cabbage rolls in dish. Tightly cover dish with foil.
• Bake cabbage rolls until an instant-read thermometer inserted into the center of a roll in the center of the dish registers 160°, 30-35 minutes. Serve rolls with additional cooked rice and drizzle with sauce.

ASIAN STYLE CABBAGE ROLLS

Steps:

• Set up a steamer, add enough water to cover the bottom by an inch or so, and bring it to a boil. Separate the 8 cabbage leaves. Steam the leaves for 5 minutes or just until they are pliable. Cool them under cold water and set aside. Trim the thick core from each leaf.
• Combine the remaining ingredients and mix well.
• Lay each cabbage leaf out onto a work surface. Divide the filling into eight (around 3 tablespoonsa roll) then lay a portion on each leaf.
• To roll, fold one end of the cabbage leaf over the filling. Fold in each side then roll into a log shape.
• Place the cabbage rolls on a plate and chill before cooking. This recipe may be made up to one day ahead to this point.
• To cook the cabbage rolls, place them in a steamer set over, not in, boiling water. Steam them for 15 minutes to thoroughly cook them. Serve them with a soy dipping sauce.

ASIAN CABBAGE ROLLS

Steps:

• 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.

ASIAN CHICKEN CABBAGE ROLLS

Steps:

• Using sharp knife, remove core from cabbage.
• In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened.
• With tongs, remove and chill in cold water; set aside on towel, core down, to drain.
• Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes.
• Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated.
• Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink.
• Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute.
• Remove from heat; stir in rice.
• Let cool slightly.
• Stir in egg.
• Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone.
• Spoon about 1/3 cup filling onto each leaf.
• Fold end and sides over filling; roll up.
• Place rolls in single layer in large casserole dish.
• Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil.
• Pour over cabbage rolls.
• Cover and bake in 350°F oven for 40 minutes.
• Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.