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.
- 1⁄2 bunch finely choppoed green onions or 1⁄2 bunch finely chopped scallion
- 2 tablespoons finely chopped red peppers (white parts removed)
- 1 1⁄2 tablespoons peeled & minced fresh ginger
- 3 minced fresh garlic cloves
- 4 -5 finely chopped whole Thai chiles
- 1 tablespoon extra virgin olive oil
- 2 tablespoons ketchup
- 2 tablespoons mustard
- 3 teaspoons Worcestershire sauce
- 1 tablespoon hoisin sauce
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon brown sugar
- 2 teaspoons fresh ground black pepper
- 2 teaspoons cayenne pepper
- 1 egg, lightly beaten
- 1⁄2 lb ground pork or 1⁄2 lb ground beef or 1⁄2 lb ground turkey
- 5 diced red potatoes (skins on)
- 1⁄2 diced red onion
- 1 teaspoon white pepper (to taste)
- 1 teaspoon garlic powder (to taste)
- 1 tablespoon butter
- 1⁄4 cup milk
- 2 whole red cabbage
- 1⁄2 quart chicken stock or 1⁄2 quart vegetable broth
- Saute green onions, red pepper, ginger, garlic and chilis in oil on medium heat until onions are soft.
- Let cool and mix into large bowl with meat, sauces, seasonings, brown sugar, ketchup, mustard, and egg.
- Cover and place in refrigerator.
- Pre-heat oven to 350.
- Remove core from cabbages.
- Steam cabbage on high with core side facing water for 10 minutes or until soft.
- Remove from heat and let cool.
- Boil potatoes until soft enough for mashing.
- While potatoes are boiling, saute onions in butter until translucent.
- Add onions to potatoes when ready and mash with seasoning and milk.
- Once cabbage has cooled, carefully peel each leaf off and stuff with spoonful of meat followed by a large spoonful of mashed potatoes.
- 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 --
- Cover with chicken stock.
- Bake at 350 degrees for 1 hour.
- Let cool for a few minutes and serve.