Asian Stuffed Cabbage
- Comments()
- Prep Time 25 minutes
- Total Time 1 mour
- Yield Serves 4
Ingredients
- 8 ounces ground beef sirloin
- 4 ounces shiitake mushrooms, stems removed, caps coarsely chopped
- 1/2 cup cooked brown rice
- 4 garlic cloves, minced
- 1 tablespoon finely grated peeled fresh ginger
- 2 scallions, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1/8 to 1/4 teaspoon red pepper flakes, plus more for sprinkling
- Coarse salt and ground pepper
- 1 head Napa cabbage
Directions
-
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 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 degrees when inserted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired.
Could we substitute the Napa cabbage for purple cabbage? What wuold be the differance?If any?
These were pretty good right out of the oven, but better the next day. I used a pound (instead of 8 oz) of 93% lean ground sirloin and I would use more brown rice if I made them again. Gave a couple to my mom and she loved them!