Ross Burdens Asian Stuffed Cabbage Leaves Recipes

ASIAN STUFFED CABBAGE

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.

ASIAN STUFFED CABBAGE

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!).

STUFFED CHINESE CABBAGE

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.