Asian Stuffed Cabbage 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!).

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

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.

ASIAN-STYLE GROUND BEEF CABBAGE WRAPS

Steps:

• Heat a large skillet over medium-high heat. Cook ground beef in the hot skillet, breaking up any large clumps, until browned and crumbly, about 5 minutes. Add mushrooms and onion and cook until vegetables soften, about 4 minutes.
• Add coconut aminos, Sriracha, ginger, garlic, and vinegar. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat and stir in sesame oil. Season with salt and pepper.
• Evenly divide mixture among 8 cabbage leaves; sprinkle carrots and onions on top. Sprinkle green onions, cilantro, sesame seeds, and red pepper flakes on top. Roll each cabbage leaf over and around filling to form a packet.