Asian Stuffed Cabbage

11 ingredients
5 steps

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

Directions

  1. 1
    Preheat oven to 400°.
  2. 2
    In a large bowl, combine: ground beef sirloin, shiitake mushrooms, brown rice, garlic cloves, ginger, scallions, soy sauce, sesame oil, red pepper flakes, salt.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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!).

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