ASIAN STUFFED CABBAGE
Steps:
- 1. Preheat oven to 400 degrees. In a large bowl, combine beef, mushrooms, rice, garlic, ginger, scallions, soy sauce, sesame oil, red pepper, and 1/2 teaspoon salt. 2. Remove 8 large outer leaves from cabbage (if leaves are less than 5 inches wide, overlap 2 leaves, side by side). With a rolling pin, roll each leaf until the stem end is pliable. 3. Dividing among leaves, mound meat mixture toward upturned stem end. Starting from filled end, holding sides in as you work, tightly roll each leaf into a bundle. 4. Arrange cabbage rolls, seam-side down, in a 9-by-13-inch baking dish. Pour 1 cup water over rolls; cover dish tightly with aluminum foil. Bake until an instant-read thermometer registers 160 degrees when inserted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired.
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Barbara Henriatta
[email protected]Meh.
Victor Samir
[email protected]Overall, this recipe was just okay. I wouldn't make it again.
Ferdaus ahmed
[email protected]This recipe was too complicated. I don't think it's worth the effort.
Delia Sarabia
[email protected]The cabbage leaves were a bit tough.
Dff Yh
[email protected]This recipe was a bit bland for my taste. I think I'll add some more spices next time.
Nishan jung Thapa
[email protected]I've made this recipe several times and it's always a hit. The cabbage leaves are always tender and the filling is flavorful. I love serving this dish with a side of rice.
subtain sibi
[email protected]This recipe was easy to follow and the stuffed cabbage turned out great! The filling was flavorful and the cabbage leaves were tender. I will definitely be making this again.
Abdifitah AlVaro
[email protected]I made this recipe for my family and they loved it! The cabbage leaves were tender and the filling was flavorful. I will definitely be making this again.
Suzon roy Suzon
[email protected]This was a great recipe! The instructions were easy to follow and the dish turned out delicious. I will definitely be making this again.
Dr. Buzz
[email protected]I'm not a big fan of cabbage, but I really enjoyed this recipe. The filling was flavorful and the cabbage leaves were cooked perfectly. I would definitely make this again.
akogun donvincent
[email protected]This recipe was a bit more work than I expected, but it was worth it. The stuffed cabbage was delicious and my family loved it. The filling was flavorful and the cabbage leaves were tender. I will definitely be making this again for special occasions
Pk Vai
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the unique flavor combination. The cabbage leaves were tender and the filling was savory and flavorful. I will definitely be making this again.
teresa Cervantes
[email protected]This was my first time making stuffed cabbage, and I'm so glad I tried this recipe. It was easier than I thought it would be, and the results were delicious. The cabbage leaves were perfectly cooked and the filling was flavorful and moist. I will def
suhaib Zakhmi
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The filling is savory and flavorful, and the cabbage leaves cook up perfectly tender. I like to serve it with a side of steamed rice and a drizzle of soy sauce.
R Tumuna
[email protected]This Asian Stuffed Cabbage recipe was a hit! The combination of pork, ginger, and shiitake mushrooms was flavorful and satisfying. The cabbage leaves were tender and held everything together nicely. I will definitely be making this again.