Asian Cabbage Rolls

   

Asian Cabbage Rolls

     With the arrival of Napa cabbage last Friday in my CSA shipment, I was looking for a different sort of recipe.  I knew that I could make stuffed cabbage, but I had a stash of it in the freezer.  I also did not want to go out to the store and find some additional ingredients.  A quick search on the Internet and I found the foundation to an Asian stuffed cabbage.  I was a bit skeptical at first but it turned out exceptionally well.  Even better was the fact that I made this on Sunday and just reheated it on Tuesday night.  Between bites, the family gave it a thumbs up!  It isn't the prettiest of dishes, but it is really easy and really tasty.  Perfect for a weeknight!

They don't look much difference once they are cooked but they sure are tasty!

Asian Cabbage Rolls

Ingredients:
10 - 12 large leaves of a Napa Cabbage
1 lb ground pork
1 1/2 cups cooked brown rice
2 cups of diced vegetables (I used carrots, celeriac, red peppers)
1 yellow onion, diced
1T olive oil
1 large egg beaten
1 1/2 tsp toasted sesame oil
2 T soy sauce
1 T grated ginger
3 cloves minced garlic
salt and pepper

Sauce:
2 T soy sauce
2 T rice vinegar
1/3 cup chicken broth
1T toasted sesame oil

To prepare the cabbage, you will need to blanch the leaves in boiling salted water for two minutes.  Then place in ice water to stop the cooking.

Preheat the oven to 400 degrees F.

Heat the olive oil in a skilled over medium heat and add the onions, garlic and ginger.  Cook until the onions are softened.  Then add the remaining vegetables and cook about 5 minutes longer.  Remove from heat and cool slightly.  In a large bowl, combine the pork, egg and rice.  Add the cooled vegetables and then add the soy sauce and vinegar.

To assemble the cabbage rolls, lay a cabbage leaf down with the stem end facing you. Place 1/3 cup of the meat mixture into the stem end.  Fold in the sides if possible and roll up the leaf.  I could not fold in the sides, so I just rolled the leaf.  Place seam side down in a baking dish.  Continue until you have no more cabbage leaves.  I froze the remaining meat mixture for use another time.

Whisk together the sauce ingredients and pour over the cabbage rolls.  Bake for 35 minutes.  Served with the pan juices.