Asian Cabbage Rolls
Ingredients:
1 head cabbage
1 teaspoon chili sesame oil
4 green onions, sliced
2 garlic cloves, smashed
2 teaspoons minced ginger
1.5 cups coarsely chopped mushrooms
1 lb. lean ground chicken
1 small red bell pepper, finely diced
1⁄2 cup chopped fresh coriander (cilantro)
2 tablespoons soy sauce
1 tablespoon sriracha
3⁄4 cup cooked rice
1 egg, beaten
The Sauce:
1 1⁄2 cups diced canned tomatoes
1⁄3 cup rice vinegar
1⁄4 cup packed brown sugar
1⁄4 cup low sodium soy sauce or tamari
1⁄4 cup oyster sauce
1 tablespoon minced fresh ginger
1 1⁄2 teaspoons toasted (or chili) sesame oil
1 teaspoon chili sesame oil
4 green onions, sliced
2 garlic cloves, smashed
2 teaspoons minced ginger
1.5 cups coarsely chopped mushrooms
1 lb. lean ground chicken
1 small red bell pepper, finely diced
1⁄2 cup chopped fresh coriander (cilantro)
2 tablespoons soy sauce
1 tablespoon sriracha
3⁄4 cup cooked rice
1 egg, beaten
The Sauce:
1 1⁄2 cups diced canned tomatoes
1⁄3 cup rice vinegar
1⁄4 cup packed brown sugar
1⁄4 cup low sodium soy sauce or tamari
1⁄4 cup oyster sauce
1 tablespoon minced fresh ginger
1 1⁄2 teaspoons toasted (or chili) sesame oil
Directions:
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 sriracha; 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.
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 sriracha; 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.
Notes:
If you think you don't like cabbage, you are just wrong. This recipe will prove it.
It has been pointed out to me that so many of my recipes use chicken. Feel free to use ground pork instead, but don't blame me when your arteries clog up.
Sesame chili oil adds a nice level of spice that blends well with the sriracha.
It has been pointed out to me that so many of my recipes use chicken. Feel free to use ground pork instead, but don't blame me when your arteries clog up.
Sesame chili oil adds a nice level of spice that blends well with the sriracha.