Oriental Cabbage Rolls Recipes

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.

Steps:

• Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
• Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
• Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
• Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
• Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.

Steps:

• Set up a steamer, add enough water to cover the bottom by an inch or so, and bring it to a boil. Separate the 8 cabbage leaves. Steam the leaves for 5 minutes or just until they are pliable. Cool them under cold water and set aside. Trim the thick core from each leaf.
• Combine the remaining ingredients and mix well.
• Lay each cabbage leaf out onto a work surface. Divide the filling into eight (around 3 tablespoonsa roll) then lay a portion on each leaf.
• To roll, fold one end of the cabbage leaf over the filling. Fold in each side then roll into a log shape.
• Place the cabbage rolls on a plate and chill before cooking. This recipe may be made up to one day ahead to this point.
• To cook the cabbage rolls, place them in a steamer set over, not in, boiling water. Steam them for 15 minutes to thoroughly cook them. Serve them with a soy dipping sauce.

Steps:

• combine the turkey and marinade ingredients in a large bowl; mix well, cover, and refrigerate for 30 minutes. soak the mushrooms in warm water to cover for 30 minutes;drain. cut off and discard the stems and coarsely chop the caps. add the mushrooms and the remaining stuffing ingredients to the turkey, mix well and set aside. combine the sauce ingredients in a small bowl; set aside.
• cook the cabbage leaves in a large pot of boiling water until they are limp, about 2 minutes. drain, rinse under cold running water, and drain again. to stuff each leaf mound 1/8 of the stuffing at the stem end, foldthe bottom of the leaf over the stuffing, then fold over the right and left sides; roll the whole package over once to enclose the stuffing.
• place a 10-inch frying panover high heat until hot. add the vegetable oil, swirling to coat the bottom of the pan. add the ginger;cook, stirring, until fragrant, about 10 seconds. remove the pan from the heat and arrange the cabbage rolls seam side down in a single layer in the pan. pour the sauce over the rolls. return the pan to medium-low heat; cover and simmer for 25min.
• lift the rolls out with a slotted spoon and transfer them to a serving platter. add the cornstarch solution to the pan juices; cook, stirring, until the sauce boils and thickens. pour the sauce over the rolls and sprinkle with green onion. serve with hot brown rice.