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Added November 05, 2002 | Recipe #45530
Showing 1-5 of 5
on February 10, 2004
Excellent! I made it with ground turkey and it was super. Unique, with a delicious blend of flavors.I did not think it was alot of prep because I used bottled galic and ginger. I prepared the sauce while the cabbage was blanching. We will have this again and again. Thanks!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 12, 2003
By M. LaMons
on June 09, 2003
on November 03, 2006
This recipe was just delighful. I used ground turkey breast which worked well and was feeling lazy, so I sauteed the vegetables, ginger and garlic and then added this mixture along with the other filling ingredients to the raw turkey, even leaving the rice raw (and used just over 1/4 cup raw). I rolled the raw mixture into the cabbage leaves added the sauce and baked for 1.5 hours. Worked like a charm and nothing was over cooked. All of the flavors marry together very well. Served with simple stir fried snow peas. A great add in to the filling would be some minced water chestnuts for a little extra crunch. Thank you Derf for sharing the recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 20, 2006
This was a very tasty recipe that was also reasonable in calories for those of us who are dieting. Since it's high in sodium, I recommend using low sodium soy sauce and low-salt canned tomatoes. I accidently forgot to add the egg, but it tasted fine without it. A good recipe to team up with this entre is the Firecracker Broccoli.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (409 g)
Servings Per Recipe: 6