Asian Style Cabbage Rolls

Name: Asian Style Cabbage Rolls
Ingredients: 8 large cabbage leaves, whole; 200 g ground turkey; 1/2 medium carrot, peeled cut into thin match sticks; 2 green onions, minced; 1/4 cup water chestnut, diced; 1/2 cup bean sprouts; 1/4 cup shredded snow peas; 2 tablespoons grated fresh ginger; 3 garlic cloves, chopped; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 100 g cellophane noodles, soaked in cold water for 1 hour

12 ingredients

6 steps

Ingredients

8 large cabbage leaves, whole
200 g ground turkey
1/2 medium carrot, peeled cut into thin match sticks
2 green onions, minced
1/4 cup water chestnut, diced
1/2 cup bean sprouts
1/4 cup shredded snow peas
2 tablespoons grated fresh ginger
3 garlic cloves, chopped
2 tablespoons soy sauce
1 teaspoon sesame oil
100 g cellophane noodles, soaked in cold water for 1 hour

Directions

1

Set up a steamer, add enough water to cover the bottom by an inch or so, and bring it to a boil. Separate the 8 cabbage leaves. Steam the leaves for 5 minutes or just until they are pliable. Cool them under cold water and set aside. Trim the thick core from each leaf.
2

Combine the remaining ingredients and mix well.
3

Lay each cabbage leaf out onto a work surface. Divide the filling into eight (around 3 tablespoonsa roll) then lay a portion on each leaf.
4

To roll, fold one end of the cabbage leaf over the filling. Fold in each side then roll into a log shape.
5

Place the cabbage rolls on a plate and chill before cooking. This recipe may be made up to one day ahead to this point.
6

To cook the cabbage rolls, place them in a steamer set over, not in, boiling water. Steam them for 15 minutes to thoroughly cook them. Serve them with a soy dipping sauce.