Best 3 Asian Stuffed Cabbage Recipes
**Unveil the Enchanting Symphony of Asian Stuffed Cabbage: A Culinary Journey Across Diverse Flavors and Textures**
Embark on a tantalizing culinary odyssey with the Asian stuffed cabbage, a dish that harmonizes the vibrant flavors and intriguing textures of various Asian cuisines. This delectable delicacy, often served as a main course or hearty appetizer, boasts a savory filling nestled within tender cabbage leaves. The diverse recipes presented in this article offer a delightful array of options, catering to various dietary preferences and taste buds. From the classic Chinese-style stuffed cabbage, bursting with aromatic ground pork, ginger, and soy sauce, to the vegetarian delight of Thai-inspired cabbage rolls, featuring a symphony of vegetables, herbs, and tangy tamarind sauce, each recipe promises a unique and unforgettable experience. Whether you seek the bold and spicy flavors of Korean stuffed cabbage, infused with gochujang and kimchi, or the comforting embrace of Japanese cabbage rolls, simmered in a delicate dashi broth, this culinary adventure is sure to transport your taste buds to the heart of Asia. So, prepare to be captivated by the enchanting symphony of Asian stuffed cabbage, as we guide you through a culinary journey that celebrates the diverse and delectable flavors of this beloved dish.
ASIAN STUFFED CABBAGE
This Far East take on an Eastern European specialty puts healthful ingredients front and center.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 11
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
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!).
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.
Tips:
- Choose the right cabbage: Select a large, firm cabbage with tightly packed leaves. This will ensure that the cabbage rolls hold their shape during cooking.
- Blanch the cabbage leaves: This process will soften the leaves and make them more pliable, making it easier to roll them. To blanch the leaves, bring a large pot of salted water to a boil. Drop the cabbage leaves into the boiling water for 1-2 minutes, or until they are slightly wilted. Immediately remove the leaves from the boiling water and place them in a bowl of ice water to stop the cooking process.
- Use a variety of fillings: The fillings for Asian stuffed cabbage can be as varied as your imagination. Some popular options include ground pork, beef, or lamb; rice; vegetables such as carrots, celery, and onions; and herbs and spices. Get creative and experiment with different flavor combinations to find your favorite.
- Roll the cabbage rolls tightly: Once you have prepared your filling, it's time to roll the cabbage rolls. Place a cabbage leaf on a flat surface and spoon some filling into the center. Fold the sides of the leaf over the filling and then roll the leaf up tightly, starting from the bottom. Tuck in the ends of the leaf to secure the roll.
- Cook the cabbage rolls: There are several ways to cook Asian stuffed cabbage rolls. You can steam them, bake them, or simmer them in a sauce. Steaming is the healthiest option, as it preserves the nutrients in the cabbage and filling. To steam the cabbage rolls, place them in a steamer basket over a pot of boiling water. Cover the pot and steam the cabbage rolls for 15-20 minutes, or until they are cooked through.
Conclusion:
Asian stuffed cabbage is a delicious and versatile dish that can be enjoyed by people of all ages. With its variety of fillings and cooking methods, there is sure to be a recipe that everyone will love. So next time you're looking for a new and exciting meal to try, give Asian stuffed cabbage a try. You won't be disappointed.
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