If you like stuffed cabbage, you will enjoy these. The Asian flavors bring these to another level.
INGREDIENTS
- 8 to 10 outer leaves of Napa or savoy cabbage
- 1 pound of ground beef or pork
- 1/2 teaspoon Kosher salt and 1/2 teaspoon fresh ground pepper
- 1/3 cup of uncooked short-grain white rice
- 1 egg
- 6 green onions
- 1 tablespoon of fresh ginger root
- 2 tablespoons of soy sauce
- 2 cups of chicken stock
- Sesame oil (optional)
DIRECTIONS
- Preheat the oven to 360 degrees F.
- Place the cabbage leaves in a large bowl and fill with boiled water. The green of the leaves will lighten and become softer. Let soak for a few minutes and drain.
- Meanwhile, prepare the filling. In a bowl add the meat, rice, egg, 6 finely chopped green onions, 1 tablespoon of ginger root, 2 tablespoons soy sauce. Mix well with a spoon, spatula, or your hands.
- Assemble the rolls by placing a spoonful of the meat mixture in the middle of the cabbage leaf, then fold the edges to make a wrap. Place the rolls in the pan, cover with the chicken stock, and bring to a boil. Cover the pot with the lid or aluminum foil and bake 40 – 45 minutes.
- Drizzle with sesame oil and add fresh green onion.
Bon Appétit 😋
