Total Time
3hrs
Prep 1 hr 30 mins
Cook 1 hr 30 mins

Asian influenced stuffed cabbage. The result of an experiment I did with leftover pot sticker meat filling.

Ingredients Nutrition

Directions

  1. Saute green onions, red pepper, ginger, garlic and chilis in oil on medium heat until onions are soft.
  2. Let cool and mix into large bowl with meat, sauces, seasonings, brown sugar, ketchup, mustard, and egg.
  3. Cover and place in refrigerator.
  4. Pre-heat oven to 350.
  5. Remove core from cabbages.
  6. Steam cabbage on high with core side facing water for 10 minutes or until soft.
  7. Remove from heat and let cool.
  8. Boil potatoes until soft enough for mashing.
  9. While potatoes are boiling, saute onions in butter until translucent.
  10. Add onions to potatoes when ready and mash with seasoning and milk.
  11. Once cabbage has cooled, carefully peel each leaf off and stuff with spoonful of meat followed by a large spoonful of mashed potatoes.
  12. Wrap the cabbage up and place into 2 qt baking dish with the seam facing downward. I prefer to use the outer leaves of the cabbage as they are easier to fold --
  13. Cover with chicken stock.
  14. Bake at 350 degrees for 1 hour.
  15. Let cool for a few minutes and serve.