ASIAN STUFFED CABBAGE
This Far East take on an Eastern European specialty puts healthful ingredients front and center.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a large bowl, combine beef, mushrooms, rice, garlic, ginger, scallions, soy sauce, sesame oil, red pepper, and 1/2 teaspoon salt.
- Remove 8 large outer leaves from cabbage (if leavesare less than 5 inches wide, overlap 2 leaves, side byside). With a rolling pin, roll each leaf until the stemend is pliable.
- Dividing among leaves, mound meat mixturetoward upturned stem end. Starting from filled end,holding sides in as you work, tightly roll each leafinto 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 aninstant-read thermometer registers 160 degrees when inserted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired.
STUFFED CABBAGE ROLL RECIPE
Stuffed cabbage roll with minced meat and mushrooms filling. Steam to perfection. Drizzle with a superior gravy. Serve as Chinese dim sum.
Provided by KP Kwan
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Mix the minced meat with all the ingredients in (A). Mix well until it becomes a sticky paste.
- Remove the core of the round cabbage.
- Blanch the cabbage in boiling water until the leaves loosen from the core. Remove and drain.
- Trim the thick veins of the leaves so that it is pliable when folding.
- Divide the stuffing into twelve equal portions. Place a portion of the stuffing on a piece of cabbage. Fold and wrap to encase the stuffing.
- Place the cabbage rolls in a plate, seam side down. Steam the cabbage rolls over medium heat for fifteen minutes. Remove.
- Mix the cornstarch and the water for soaking the mushrooms to form a cornstarch slurry.
- Collect the liquid formed during steaming. Pour it into a pan. Add the water for soaking the mushrooms. Season the gravy with light soy sauce and sesame oil. Let it cook down to half of the volume. Thicken with cornstarch slurry.
- Sprinkle some sliced scallions into the gravy. Drizzle on the cabbage rolls. Serve.
Nutrition Facts : Calories 128 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 469 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ASIAN STUFFED CABBAGE
This is from Martha Stewart, Body and Soul magazine. I served it with Thai Dipping Sauce #33113 and it was amazing. I substituted ground turkey for the beef and regular cabbage. I had to eat four of them! Compliment with some Pinot Grigio and you will be in heaven. From Martha - "Look for 91 percent lean beef, which is comparable nutritionally and caloriewise to 93 percent lean ground turkey; it's also lower in cholesterol. In addition to providing zinc and fiber, shiitakes bear cancer-fighting and cholesterol-lowering compounds."
Provided by cbird01
Categories One Dish Meal
Time 1h5m
Yield 8 Rolls, 4 serving(s)
Number Of Ingredients 11
Steps:
- 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!).
ASIAN STUFFED CABBAGE
Steps:
- 1. Preheat oven to 400 degrees. In a large bowl, combine beef, mushrooms, rice, garlic, ginger, scallions, soy sauce, sesame oil, red pepper, and 1/2 teaspoon salt. 2. 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. 3. 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. 4. 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 160 degrees when inserted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired.
STUFFED CHINESE CABBAGE
Make and share this Stuffed Chinese Cabbage recipe from Food.com.
Provided by CJAY8248
Categories Chinese
Time 40m
Yield 10 cabbage rolls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil whole cabbage leaves in water for 7 minutes. Rinse in cold water and drain. Cut leaves into oblong shapes 4-5 inches long and 2 inches wide- save trimmings. Make 4 slits lengthwise in each leaf.
- Mix remaining meat ingredients (top part of list) well and divide into 10 portions. Place one portion on each leaf; fold leaf over; squeeze bottom edges together and press down lightly so that filling shows through slits. Line a deep plate with trimmings from the cabbage and pile stuffed cabbage rolls in the center. Steam for 15 minutes.
- Heat sauce mixture and thicken with cornstarch dissolved in cold water. Stir constantly while heating. Bring to a boil. Pour over stuffed cabbage and serve hot.
Nutrition Facts : Calories 77.4, Fat 2.9, SaturatedFat 1.1, Cholesterol 12.8, Sodium 430.8, Carbohydrate 6.5, Fiber 0.2, Sugar 4.9, Protein 4.1
CHINESE PORK-STUFFED CABBAGE
Provided by Barbara Kafka
Categories side dish
Time 30m
Yield 18 cabbage rolls
Number Of Ingredients 8
Steps:
- Place pork, cilantro and garlic in a food processor and pulse until pork is ground and cilantro is coarsely chopped. Add spice powder and soy sauce and process until combined. Stir in water chestnuts.
- Carefully separate nine cabbage leaves. Cut each leaf in half, removing the center rib. Trim the heavy white sections from each half, leaving a rough 4 1/2-inch square.
- Place one cabbage leaf outside down on work surface. Drop 1 level tablespoon of the pork in the top third of the leaf. Fold the top of the leaf over the filling. Fold the sides of the leaf over the filling, then roll up as tight as possible. Repeat with remaining leaves and pork mixture.
- Arrange stuffed leaves in three rows in an 11-by-7 by 2 1/2-inch glass dish. Sprinkle with water. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 minutes. Prick plastic to release steam.
- Remove from oven and uncover.
Nutrition Facts : @context http, Calories 55, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 56 milligrams, Sugar 2 grams, TransFat 0 grams
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