A friend and i are splitting a share in a csa this Year. One of the veggies we got was a head of napa cabbage. What to do with it? I found a recipe for a Asian salad that sounded good, but alas I didn’t have any ramen noodles in the house. Nor did target.. So off to search for a different recipe. I came across one for Asian stuffed cabbage that sounded interesting. Now I’m not a fan of stuffed cabbage.. The red sauce, the mushies… No thanks! but since this had an Asian twist I thought why not? Lets say I wasn’t impressed by this one either. It was pretty bland so I doused it with sweet chili sauce and soy sauce. This one is not a keeper!
Asian Stuffed Cabbage Rolls
Recipe adapted from Aggies kitchen
1 lb ground turkey
1 cup cooked brown rice
4-5 garlic cloves, finely minced
2 tablespoons ginger, grated on a microplane zester
1scallion thinly sliced
1 small onion, minced
3 tablespoons low sodium soy sauce
2 tablespoons toasted sesame oil (I ran out so I used peanut oil)
1 – 2 splashes rice vinegar
1 pinch red pepper flakes
salt and pepper, to taste
leaves from 1 head of Napa cabbage
Preheat your oven to 400 degrees.
In a large mixing bowl, prepare your filling by combing your turkey, rice, garlic, ginger, onion, scallion, soy sauce, sesame oil, red pepper flakes and a pinch of salt and black pepper.
Take the leaves from your cabbage and roll with a rolling pin to make leaves more pliable I skipped this
Add filling to your leaves and tightly and carefully roll up and place side by side in a large baking dish. Pour 1 cup of water over cabbage and cover with aluminum foil. Bake in your preheated oven for about 30-35 minutes or until completely cooked through. Serve with juices from baking dish and additional chili sauce.