Asian Stuffed Cabbage
Ingredients
- 8 ounces ground sirloin ⓘ
- 4 ounces shiitake mushrooms, stems removed, caps coarsely chopped ⓘ
- 1/2 cup cooked brown rice ⓘ
- 4 garlic cloves, minced ⓘ
- 1 tablespoon fresh ginger, grated ⓘ
- 2 scallions, thinly sliced ⓘ
- 1 tablespoon soy sauce ⓘ
- 1 tablespoon toasted sesame oil or 1 tablespoon toasted sesame seeds ⓘ
- 1/4 teaspoon red pepper flakes ⓘ
- 1/2 teaspoon salt ⓘ
- 1 head napa cabbage ⓘ
Instructions
- Preheat oven to 400°.
- 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 160° when in-serted 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!).
Nutrition & Diet Analysis (per serving)
584
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).