Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cooking Light Korean Spiced Beef and Cabbage Rolls Recipe
    Lost? Site Map

    Cooking Light Korean Spiced Beef and Cabbage Rolls

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    pewpew1982's Note:

    From Cooking Light magazine Jan 2008.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    Dough

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      To prepare filling, combine first 11 ingredients in a large bowl.
    3. 3
      Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; cook 8 minutes or until done, stirring occasionally. Stir in cabbage; cook 4 minutes or until cabbage is tender. Remove from heat; cool completely.
    4. 4
      To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine 1 1/3 cups water, honey, and canola oil, stirring with a whisk. Add water mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); cover and let stand 5 minutes.
    5. 5
      Roll dought into a 16x12 inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into 12 (4-inch) squares. Working 1 square at a time (cover remaining dough with a towel to prevent drying), spoon about 1/4 cup beef mixture into center of each square. Moisten edges of dought with water; bring 2 opposite corners center, pinching points to seal. Pinch 4 edges together to seal. Place rolls seam side twon, on a baking sheet lined with parchment paper. Combine 1 tbsp water and egg white in a small bowl, stirring with a whisk. Lightly brush tops of dough with egg white mixture; sprinkle each with 1/4 tsp sesame seeds. Bake at 375 degrees for 25 minutes or until rolls are lightly browned. Remove from baking sheet; cool on wire racks.

    Browse Our Top Asian Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Cooking Light Korean Spiced Beef and Cabbage Rolls

    Serving Size: 1 (128 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 271.1
     
    Calories from Fat 67
    24%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.6 g
    8%
    Cholesterol 12.6 mg
    4%
    Sodium 475.0 mg
    19%
    Total Carbohydrate 40.8 g
    13%
    Dietary Fiber 1.7 g
    7%
    Sugars 7.2 g
    29%
    Protein 9.0 g
    18%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites