Asian Cabbage Rolls

Name: Asian Cabbage Rolls
Ingredients: 10 -12 leaves napa cabbage; 1 lb ground pork or 1 lb turkey; 4 shiitake mushrooms, caps diced, stems set aside; 14 onion, minced; 2 -3 baby carrots, minced; 1 teaspoon ginger, minced; 1 garlic clove, minced; 1 teaspoon salt; 12 teaspoon Chinese five spice powder; 1 (15 ounce) can chicken broth (Swanson's); 2 -3 tablespoons soy sauce; 12 teaspoon chili flakes

12 ingredients

9 steps

Ingredients

10 -12 leaves napa cabbage
1 lb ground pork or 1 lb turkey
4 shiitake mushrooms, caps diced, stems set aside
14 onion, minced
2 -3 baby carrots, minced
1 teaspoon ginger, minced
1 garlic clove, minced
1 teaspoon salt
12 teaspoon Chinese five spice powder
1 (15 ounce) can chicken broth (Swanson's)
2 -3 tablespoons soy sauce
12 teaspoon chili flakes

Directions

1

Steam cabbage leaves until limp.
2

Set aside to cool.
3

Meanwhile, in a small bowl, mix meat, vegetables (except shiitake stems), ginger, garlic, salt and five spice powder until well combined.
4

Divide into portions, one for each cabbage leaf.
5

One by one, place a portion of meat filling at one end of a cabbage leaf and roll, tucking in edges as you go.
6

Combine broth, soy sauce, shiitake stems and chili flakes in a pot big enough to fit rolls in one layer.
7

Bring to a simmer and gently add cabbage rolls.
8

Cover and cook over low heat for about 10-12 minutes, turning rolls once.
9

Serve over rice, with cooking broth and extra soy sauce on the side for dipping.