Asian Cabbage Rolls With Spicy Near Filling Food

ASIAN CABBAGE ROLLS WITH SPICY NEAR FILLING

Steps:

• Steps Preheat the oven to 400°F. Grease a 9 x 13 baking dish (you may need 2 dishes to fit all the rolls). For Napa cabbage- Remove 12 large outer leaves from the heads of cabbage. Roll each leaf with a rolling pin gently to flatten and smooth it. For Savoy cabbage, cut out the core, pour boiling water over the upside-down head of cabbage and let sit 5-10 minutes. Then remove outer leaves, flatten and proceed. Core the remaining cabbage and chop it very fine. Sprinkle it with the salt and set aside in a colander. In a large bowl, mix the pork or turkey, rice, mushrooms, beaten eggs, sesame oil, soy sauce, ginger, garlic, and a generous amount of black pepper. Stir in the scallions and cilantro. Press and drain any remaining water off the salted cabbage and stir the cabbage in as well. Lay a prepared cabbage leaf down with the stem end facing you. Place about ⅔ cup meat mixture into the stem end of the cabbage leaf. Fold in the sides and roll up the leaf, then place the bundle, seam side down, in one of the baking dishes. Re- peat with the rest of the cabbage leaves and meat mixture, placing 2 rows of 6 rolls in each dish. (If you have any leftover mixture it can be rolled into meatballs and tucked between the cabbage rolls to bake with them.) To make the sauce, whisk together all the ingredients in a small bowl and pour it over the cabbage rolls, dividing it between the 2 baking dishes. (At this point the rolls can be covered and refrigerated for up to 24 hours. You can also freeze one dish for later use. Before adding the sauce, place the dish in the freezer and let the rolls freeze completely, then remove from the dish and stack in a freezer bag or con- tainer. To bake, thaw the rolls in the refrigerator overnight, place in a baking dish, pour the sauce over them, and bake as directed below.) Bake for 35 minutes, or until an instant-read thermometer inserted into a roll at the center of a dish registers 160° F. Serve drizzled with the pan juices.

SPICY CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 10 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Meanwhile, in a large bowl, combine the barley, garlic, onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper. Crumble pork over mixture and mix well. , Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/2 cup pork mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Place rolls, seam side down in a greased 13-in. x 9-in. baking dish. , In a small saucepan over medium heat, combine the sauce ingredients; cook and stir until smooth. Pour over rolls. Cover and bake at 350° for 80-90 minutes or a thermometer reads 160°.

ORIENTAL CABBAGE ROLLS

Steps:

• I'm adding a note to this recipe. The cabbage leaves need to be soft enough to roll for this recipe to work. One way to achieve this, is to wash the cabbage, freeze while still damp, then thaw and steam slightly. I like to defrost them in the microwave.
• Combine pork,beef, rice, garlic,onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper; mix well.
• Spoon about 1/2 cup meat mixture onto each cabbage leaf.
• Fold in sides; then starting at an unfolded edge, roll up completely to enclose filling.
• Place rolls seam side down, in a greased 13 inch x 9 inch baking dish.
• In a saucepan over medium heat, combine sauce ingredients; heat and stir until sugar is melted and sauce is hot.
• Pour over rolls.
• Cover and bake at 3oo degrees for 2 - 21/2 hours.