Asian Inspired Cabbage Rolls

Asian-Inspired Cabbage Rolls

These cabbage rolls are filled with a savory Asian-inspired ground meat mixture and steamed to perfection.

Ingredients:

• For the filling:
  • 1 head of green cabbage
  • 1 lb ground pork or chicken
  • 3 dried shiitake mushrooms, soaked in hot water for 30 minutes (optional)
  • 2 tbsp vegetable oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1/2 tsp ground coriander
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • Salt and freshly ground black pepper to taste
• For serving:
  • Dipping sauce of your choice (soy sauce, chili garlic sauce, sriracha mayo)
  • Chopped scallions

Cooking Guide:

1. Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the cabbage. Using a sharp knife, cut out the thick white core of each cabbage leaf, making sure not to cut all the way through. Blanch the leaves in the boiling water for 2-3 minutes, or until they are wilted and pliable. Remove the leaves from the water and transfer them to a bowl of ice water to stop the cooking process. Drain the cabbage leaves and pat them dry.

2. Make the filling: If using shiitake mushrooms, discard the stems and finely chop the caps. In a large skillet, heat oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger, and cook for another minute until fragrant.

3. Shred the shiitake mushrooms (if using) and add them to the pan along with the ground meat. Cook, breaking up the meat with a spoon, until browned. Drain any excess fat.

4. Stir in the soy sauce, rice vinegar, brown sugar, sesame oil, coriander, and red pepper flakes (if using). Season with salt and pepper to taste. Cook for another minute or two, until the sauce has thickened slightly.

5. Assemble the cabbage rolls: Lay a cabbage leaf flat on a work surface. Place a spoonful of the filling in the center of the leaf. Fold the sides of the leaf over the filling, then roll up tightly. Repeat with remaining cabbage leaves and filling.

6. Steam the cabbage rolls: In a steamer basket, arrange the cabbage rolls in a single layer. Add a few tablespoons of water to the bottom of the pot. Bring the water to a boil, then reduce heat to low and cover the pot. Steam the cabbage rolls for 20-25 minutes, or until the filling is cooked through and the cabbage leaves are tender.

7. Serve: Remove the cabbage rolls from the steamer and let them cool slightly. Serve hot with your favorite dipping sauce and sprinkle with chopped scallions for garnish.

Tips:

• You can substitute ground turkey or chicken for the pork.
• If the cabbage leaves are too thick, you can pound them out with a mallet to make them thinner and easier to roll.
• For a vegetarian option, replace the ground meat with crumbled tofu or tempeh. Saute the tofu or tempeh with the vegetables and add your favorite seasonings.
• Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a steamer or in a pan with a little bit of water.
• To add more flavor to the sauce, you can add a splash of rice wine or sherry.
• Get creative with the dipping sauce! You can try a simple soy sauce and vinegar mixture, a spicy chili garlic sauce, or a creamy sriracha mayo.