Spicy Stuffed Cabbage

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

• Ready In: 3 hrs
• Serves: 4-6
• Yields: 20 pieces

Ingredients

• 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

• Potato filling

• 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

• Cabbage

• 2  whole red cabbage
• 1⁄2 quart  chicken stock or 1⁄2 quart vegetable broth

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.