Cooking Light Korean Spiced Beef And Cabbage Rolls Recipes

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SLOW COOKER KOREAN BEEF IN CABBAGE LEAVES



Slow Cooker Korean Beef In Cabbage Leaves image

Rice vinegar, sesame seeds, and brown sugar make this simple sauce irresistible! One-fourth cup of sesame seeds may sound like a lot, but it's the perfect amount to give the sauce its nutty, earthy flair. Serve with hot cooked rice and garnish with thinly sliced red and green jalapeño peppers, if desired.

Provided by Cooking Light

Time 8h20m

Yield Serves 8 (serving size: 2 filled cabbage leaves)

Number Of Ingredients 14

1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 tablespoons sesame oil
Cooking spray
8 garlic cloves, crushed
1/2 cup rice vinegar
1/4 cup sesame seeds
3 tablespoons lower-sodium soy sauce
3 tablespoons light brown sugar
2 tablespoons Sriracha chili sauce
1 tablespoon minced fresh ginger
3/4 teaspoon kosher salt
16 medium-sized savoy cabbage leaves (from 1 head)
16 small scallions (green parts only), sliced diagonally

Steps:

  • Place the flour and beef in a large ziplock plastic freezer bag; seal and shake to coat. Heat the oil in a large nonstick skillet over medium-high. Add half of the beef to the skillet, and cook, stirring occasionally, until browned on all sides, about 6 minutes. Transfer the beef to a 5- to 6-quart slow cooker coated with cooking spray, reserving the drippings in the skillet. Repeat the procedure with the remaining beef. Add the garlic to the reserved drippings in the skillet, and cook, stirring occasionally, until fragrant, about 1 minute. Add the garlic to the slow cooker.
  • Stir together the vinegar, sesame seeds, soy sauce, brown sugar, Sriracha, ginger, and salt in a small bowl, and pour over the beef in the slow cooker. Cover and cook on LOW until the beef is very tender, 8 to 9 hours.
  • Remove the beef from the slow cooker, reserving the cooking liquid. Pour the cooking liquid through a fine wire-mesh strainer into a bowl, discarding the solids. Divide the beef among the cabbage leaves; sprinkle with the scallions, and drizzle each serving with 1/4 cup of the cooking liquid.

Nutrition Facts : Calories 255, Carbohydrate 13 g, Fat 10 g, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, Sodium 575 mg, Sugar 6 g, UnsaturatedFat 6 g

COOKING LIGHT KOREAN SPICED BEEF AND CABBAGE ROLLS



Cooking Light Korean Spiced Beef and Cabbage Rolls image

Make and share this Cooking Light Korean Spiced Beef and Cabbage Rolls recipe from Food.com.

Provided by pewpew1982

Categories     Asian

Time 55m

Yield 12 serving(s)

Number Of Ingredients 22

1/2 cup green onion, chopped
1/4 cup low sodium soy sauce
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon fresh ginger, ground
1/4 teaspoon garlic, minced
1/8 teaspoon ground red pepper
1/2 lb ground sirloin
cooking spray
2 cups green cabbage, thinly sliced
4 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/3 cups water
1/4 cup honey
2 tablespoons canola oil
1 tablespoon water
1 large egg white, lightly beaten
1 tablespoon sesame seeds

Steps:

  • Preheat oven to 375 degrees.
  • To prepare filling, combine first 11 ingredients in a large bowl.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; cook 8 minutes or until done, stirring occasionally. Stir in cabbage; cook 4 minutes or until cabbage is tender. Remove from heat; cool completely.
  • To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine 1 1/3 cups water, honey, and canola oil, stirring with a whisk. Add water mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); cover and let stand 5 minutes.
  • Roll dought into a 16x12 inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into 12 (4-inch) squares. Working 1 square at a time (cover remaining dough with a towel to prevent drying), spoon about 1/4 cup beef mixture into center of each square. Moisten edges of dought with water; bring 2 opposite corners center, pinching points to seal. Pinch 4 edges together to seal. Place rolls seam side twon, on a baking sheet lined with parchment paper. Combine 1 tbsp water and egg white in a small bowl, stirring with a whisk. Lightly brush tops of dough with egg white mixture; sprinkle each with 1/4 tsp sesame seeds. Bake at 375 degrees for 25 minutes or until rolls are lightly browned. Remove from baking sheet; cool on wire racks.

Nutrition Facts : Calories 271.1, Fat 7.5, SaturatedFat 1.6, Cholesterol 12.7, Sodium 475, Carbohydrate 40.9, Fiber 1.8, Sugar 7.3, Protein 9.1

SPICY CABBAGE ROLLS



Spicy Cabbage Rolls image

This delightfully delicious recipe came from my Aunt Helen. I serve it alongside ham or turkey for the holidays or on its own with a salad and rolls.-Darlene King, Estevan, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 16

1 large head cabbage
2 cups cooked barley
2 garlic cloves, minced
1-1/2 cups chopped onion
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon brown sugar
2 to 3 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground pork
SAUCE:
1 can (15 ounces) tomato sauce
1/2 cup chili sauce
1 teaspoon reduced-sodium soy sauce
1/8 teaspoon cayenne pepper

Steps:

  • Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 10 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Meanwhile, in a large bowl, combine the barley, garlic, onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper. Crumble pork over mixture and mix well. , Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/2 cup pork mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Place rolls, seam side down in a greased 13-in. x 9-in. baking dish. , In a small saucepan over medium heat, combine the sauce ingredients; cook and stir until smooth. Pour over rolls. Cover and bake at 350° for 80-90 minutes or a thermometer reads 160°.

Nutrition Facts : Calories 306 calories, Fat 14g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 819mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 5g fiber), Protein 21g protein.

OLD-FASHIONED CABBAGE ROLLS



Old-Fashioned Cabbage Rolls image

It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 12

1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

Steps:

  • Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

DANISH CABBAGE ROLLS



Danish Cabbage Rolls image

It is better to use the beef/pork combination. You can use all beef if preferred. This recipe came from my husbands Mor & Far and is served frequently in their home. It is especially good at Christmas time for a Christmas Eve Folkost.

Provided by Gilligan

Categories     Meat

Time 45m

Yield 16-20 cabbage rolls, 8-10 serving(s)

Number Of Ingredients 8

1 lb lean ground beef
1 lb ground lean pork
3/4 cup flour
1 egg
2 cups milk
salt and pepper
1 cabbage
1/4 lb margarine

Steps:

  • Combine meats, egg, salt& pepper in a large bowl.
  • Add milk and flour to make a stiff consistency.
  • It should all come together in a ball.
  • Cut around core of cabbage and soak in boiling water to loosen leaves.
  • Remove leaves and fill each one with a spoonfull of meat mixture toward the core end.
  • Fold this end over the meat and then fold in the sides and fasten with toothpicks.
  • Place the cabbage rolls in a large pot, fold side down.
  • Cover with water and boil on med.
  • heat for 20 to 25 minutes.
  • When cooked, drain liquid from the cabbage rolls into a large measuring cup and keep.
  • SAUCE FOR CABBAGE ROLLS Melt 1/4 lb.
  • margarine in a large pot.
  • Add enough flour to the margarine, a little at a time, to make a crumbly texture.
  • Add the cabbage water slowly, in small amounts, stirring constantly, the sauce will thicken and you continue adding cabbage water and stirring until you get a nice creamy sauce.
  • Add salt& pepper to taste.
  • Serve the warm cabbage rolls with a tureen of sauce to be ladled over them.

Nutrition Facts : Calories 469, Fat 32.2, SaturatedFat 10.4, Cholesterol 112.7, Sodium 262.3, Carbohydrate 18.3, Fiber 2.9, Sugar 4.1, Protein 26.7

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