Recipe Home > Main Dish > Stuffed Cabbage Two Ways





Stuffed Cabbage Two Ways

1

1 made it | 1 review | 0 photos


Prep
30
Cook
45
Stuffed Cabbage Two Ways

Stuffed cabbage is a classic old fashioned style dish you may be familiar with. This recipe is a play on  two versions. The first is a spin on the classic. The second similar to the classic but with an asian twist. For asian style dishes like this we suggest a well stocked asian pantry. Most ingredients last a long time and having them on hand can greatly open your culinary options! We will go through each dish style in separate steps below. 


Ingredients


For both versions


1lb ground beef (ground pork, turkey, chicken, or even tofu works too)


1 egg 


6-8 leaves of Napa cabbage cleaned and rinsed.


1/2 cup of cooked brown or white rice (cooked per package and fully cooled)


2 cloves of garlic minced finely


Salt and pepper to tase



Additional ingredients for classic style


16oz canned tomatoes (crushed, diced, or pureed) 


1/4 cup of brown sugar


breadcumbs


2 tablespoons red wine vinegar


Salt and pepper to taste


 


Additional ingredients for asian style


1 cup of shitake mushrooms chopped fine (optional)


1 tablespoon ginger minced 


2 scallions chopped fine


1 tablespoon of soy sauce 


1 teaspoon of brown sugar


Optional additions


1 teaspoon of shiracha


1 tablespoon hoisin sauce for glazing (teriyaki sauce works too)


1 teaspoons rice wine vinegar (mixed with rice before adding to mixture)


Directions


Pre Step. Done at least 2 hours prior to making this dish. Cook rice and let cool. If making the asian style and if you have it, mix your rice wine vinegar into the rice after it is cooked.



For classic style:


1. Simmer in a pot canned tomatoes, brown sugar, red wine vinegar, salt and pepper. Stir occasionally cooking on medium-low heat for 30 minutes. Set aside.


2. Mix your filling of ground meat, cooked rice, minced garlic, egg, chopped scallions, salt and pepper. Optional breadcrumbs can also be added. Ground beef can handle a good amount of salt, probably about 1 teaspoon.


3. Preheat oven to 350. Pull off and clean your cabbage leaves. Dry with towel or in salad spinner. Note: Classic recipes calling for regular red or green cabbage require blanching the leaves to make tender. Since you are using Napa cabbage, the leaves are tender enough without blanching. 


4. In a casserole dish or dutch oven spoon about one cup of sauce of the bottom. Next a small handful of mixture into your cabbage leaf. Roll the leaf tucking in the sides first and rolling one end towards the other until closed (think chipotle burrito roll technique). Place the seam of the cabbage down in the sauce. Continue to do this for all your filling and leaves. 


5. Once your pan is filled with rolls, spoon the remainder of the sauce over the top. Cover with lid or foil and bake until fully cooked. About 45 minutes. Remove and serve hot.



For Asian Style


1. Chop your shitake, ginger and scallions. Mix your filling of ground meat, cooked rice, minced garlic, egg, chopped scallions, shiitake, salt and pepper, brown sugar, and a soy sauce. If you like it hot, add a teaspoon of sriracha or chili garlic sauce to the mixture.


3. Preheat oven to 350. Pull off and clean your cabbage leaves. Dry with towel or in salad spinner. Note: Classic recipes calling for regular red or green cabbage require blanching the leaves to make tender. Since you are using Napa cabbage, the leaves are tender enough without glancing. 


4. Place a small handful of mixture into your cabbage leave. Roll the leaf tucking in the sides first and rolling one end towards the other until closed (think chipotle burrito roll technique). Place the seam of the cabbage down in the sauce. Continue to do this for all your filling and leaves. 


5. Once your pan is filled with rolls, spoon 1 tablespoon of water into the bottom of the pan. If you have hoisin sauce, mix with 1 teaspoon of water to make a glaze. Spoon this over each of your rolls. Half way through cooking pull them out and do this again. Cover with lid or foil and bake until fully cooked. About 40 minutes. Remove and serve hot.


Share!



Reviews 1



ElaineW
0

June 13, 2020
The classic will be a regular on my menu! I increased the rice, used ground turkey, and cooked it by simmering it on the stove, so I wouldn't have to light the oven. It was delicious.





Delivery Management Software by Kiva Logic



Loading