Asian Style Stuffed Cabbage Rolls

Asian-style stuffed cabbage rolls are filled with ground pork, ginger, garlic, shiitake mushrooms, shredded carrots, scallions and rice.

https://www.cutoutandkeep.net/projects/asian-style-stuffed-cabbage-rolls • Posted by Vicky C.

You will need

2 tbsp Water .25 cup Hoisin Sauce 1 Large head Napa Cabbage , leaves separated and thick white core removed 1 tbsp Rice Wine Vinegar Of Red Pepper Flakes 1 tbsp Soy Sauce .25 Cup cilantro, chopped 3 Scallions , chopped 1 Large Carrot , chredded 1 cup Cooked Jasmine Rice 1 lbs Ground Pork 4 oz Shiitake Mushrooms , thinly sliced 3 Garlic Cloves , minced 1 tbsp Canola Oil 1 tsp Sesame Oil 2 tbsp Ginger , minced

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Instructions

1. Preheat oven to 375. In a medium sized pan, heat canola and sesame oils. Add ginger, garlic, and mushrooms and saute for about 5 minutes.

2. In a large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice wine vinegar. Use your hands to mix until well integrated. Add ingredients from frying pan and mix well.

3. Lay a cabbage leaf flat on a baking sheet. Scoop anywhere from 3 tablespoons to a ½ cup of the filling, depending on the size of the leaf, onto the stem end. Roll towards the leaf end, folding in the sides if you have some spare leaf (but not required). Place roll, seam side down, on baking sheet. Repeat with remaining leaves and filling.

4. In a small bowl, mix together hoisin sauce and water. Brush the sauce to coat the tops and sides of all the rolls. Bake for 30 minutes. Check to make sure pork is done, and cook for additional 4-5 minutes more if needed.