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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!

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cknick February 10, 2004

Thank goodness for my assistant chef! Lots of prep, but easy enough. Very delicious - will make again soon.

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Donna LaMonica August 12, 2003

A lot of prep time, but well worth it. So flavorful and delicious! Thanks.

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M. LaMons June 09, 2003

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.

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BonnieZ November 03, 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.

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Chef MonCoeur March 20, 2006
Asian Chicken Cabbage Rolls