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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Tory shazad
[email protected]Worst recipe ever!
Okmu moses
[email protected]This recipe was a disaster! The cabbage leaves were tough and the filling was bland. I would not recommend this recipe to anyone.
Tweet ywy Uwwywy
[email protected]The cabbage leaves were a bit tough, but the filling was delicious. I would recommend cooking the cabbage leaves for a bit longer next time.
Peggy Millner
[email protected]The Asian stuffed cabbage was a bit too spicy for me, but my husband loved it. I would recommend using less chili paste next time.
Allie Byers
[email protected]The cabbage rolls were a bit bland for my taste, but the sauce was delicious. I would recommend adding more spices to the filling next time.
Neon
[email protected]This recipe was easy to follow and the results were delicious! The cabbage rolls were flavorful and juicy. I served them with a side of jasmine rice and they were a perfect meal.
Hillary Clark
[email protected]I'm not a fan of cabbage, but I really enjoyed this recipe. The cabbage leaves were soft and tender, and the filling was savory and flavorful. I would definitely recommend this recipe to anyone looking for a new way to cook cabbage.
ibejulio savane
[email protected]This Asian stuffed cabbage recipe is a keeper! The cabbage leaves were perfectly tender and the filling was savory and flavorful. I loved the addition of the ginger and garlic, which really gave the dish a nice kick.
Erfanul Haque
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised! The cabbage rolls were flavorful and moist, and the sauce was delicious. I will definitely be making this again.
Victor Jolic
[email protected]The Asian stuffed cabbage was delicious! The cabbage leaves were soft and tender, and the filling was flavorful and savory. I would definitely recommend this recipe to anyone looking for a new and exciting way to cook cabbage.
Crystal Pildner
[email protected]This recipe was easy to follow and the results were amazing! The cabbage rolls were so flavorful and juicy. I served them with a side of jasmine rice and they were a perfect meal.
Ciara Wayne's
[email protected]I'm not a huge fan of cabbage, but this recipe changed my mind! The cabbage was cooked perfectly and the filling was delicious. I'll definitely be making this again.
Music Yma
[email protected]This Asian stuffed cabbage recipe was a hit! The cabbage leaves were tender and flavorful, and the filling was savory and satisfying. I especially loved the addition of the shiitake mushrooms and water chestnuts.