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Asian Stuffed Cabbage Rolls
From Foothills Market
<p>Anything with “roll” in the title sounds like a complicated recipe, but this dish couldn’t be simpler! I’ve substituted large pac choi leaves for the cabbage, since the pac choi is tender and needs no prep (such as blanching).</p>Source: Aggie's Kitchen blog (Entered by Market Manager)
Serves: 4-6 servings
1 lb ground meat (pork, beef, or turkey)
2 carrots, shredded
1 cup cooked brown rice or quinoa
4-5 cloves garlic, minced
2 Tbsp fresh ginger, minced
1 small onion, minced
3 Tbsp low sodium soy sauce
2 tsp rice vinegar
2 Tbsp toasted sesame oil
1 tsp chili sauce (or hot sauce of your choice)
Salt and pepper to taste
Leaves from one large head of Chines cabbage
Step by Step Instructions
- Preheat oven to 400 degrees. Prepare filling by gently combining all ingredients except cabbage leaves in a large mixing bowl. To make cabbage leaves easier to roll, use a rolling pin to flatten to make more pliable. Spoon filling onto each leaf. Carefully roll each leaf tightly and place side by side in a large baking dish coated with cooking spray. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil. Bake in preheated oven for 30-35 minutes or until completely cooked through. Served with juices from baking dish and additional chili sauce.
- Pac Choi leaves also make good rolls. Cut away the thick stem and be especially gentle while rolling, since the leaves are so tender. (If a little filling squeezes out here and there, it doesn't hurt anything.) If leaves are small, use two, overlapping to make a larger "shell."
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