Asian Stuffed Cabbage
This Far East take on an Eastern European specialty puts healthful ingredients front and center.
- Total Time:
- Servings: 4
Source: Body+Soul, January/February 2009
- 8 ounces ground beef sirloin
- 4 ounces 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
- 1/8 to 1/4 teaspoon red pepper flakes, plus more for sprinkling
- Coarse salt and ground pepper
- 1 head Napa cabbage
Preheat oven to 400 degrees. In a large bowl, combine beef, mushrooms, rice, garlic, ginger, scallions, soy sauce, sesame oil, red pepper, and 1/2 teaspoon 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, 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 degrees when inserted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired.