Asian Stuffed Cabbage
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.
Body+Soul, January/February 2009
- Prep Time 25 minutes
- Total Time 1 mour
- Yield Serves 4
- 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
- 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.
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