Ross Burdens Asian Stuffed Cabbage Leaves Recipes
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!).
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