Asian Cabbage Rolls
Ready In: 30 mins
Serves: 4
Yields: 10-12 rolls
Ingredients
- 10 -12 leaves napa cabbage
- 1 lb ground pork or 1 lb turkey
- 4 shiitake mushrooms, caps diced, stems set aside
- 1⁄4 onion, minced
- 2 -3 baby carrots, minced
- 1 teaspoon ginger, minced
- 1 garlic clove, minced
- 1 teaspoon salt
- 1⁄2 teaspoon Chinese five spice powder
- 1 (15 ounce) can chicken broth (Swanson's)
- 2 -3 tablespoons soy sauce
- 1⁄2 teaspoon chili flakes
Directions
- Steam cabbage leaves until limp. Set aside to cool.
- Meanwhile, in a small bowl, mix meat, vegetables (except shiitake stems), ginger, garlic, salt and five spice powder until well combined. Divide into portions, one for each cabbage leaf.
- One by one, place a portion of meat filling at one end of a cabbage leaf and roll, tucking in edges as you go.
- Combine broth, soy sauce, shiitake stems and chili flakes in a pot big enough to fit rolls in one layer. Bring to a simmer and gently add cabbage rolls. Cover and cook over low heat for about 10-12 minutes, turning rolls once.
- Serve over rice, with cooking broth and extra soy sauce on the side for dipping.
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