4 oz. 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
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 head napa cabbage
Instructions
Preheat oven to 400 degrees F.
in a large bowl, combine- ground beef sirloin, shiitake
mushrooms, brown rice, garlic cloves, ginger, scallions, soy
sauce, sesame oil, red pepper flakes, and 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, seam0 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 F when inserted into a
roll, 30 to 35 minutes. Serve drizzled with juices and
sprinkled with red pepper, if desired.
Originally Submitted
1/22/2013
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