SHEREE'S ASIAN CABBAGE ROLLS

How to Cook Recipes SHEREE'S ASIAN CABBAGE ROLLS using 22 ingredients and 15 steps

SHEREE'S ASIAN CABBAGE ROLLS - Cut off the core of the cabbage with a paring knife or with the tip of the chef knife. Bring a pot of water to boil and submerge the cabbage. Heat until the water comes to a boil again. Spicy Asian Pork Cabbage Rolls are a spicy, Asian-inspired twist on traditional cabbage rolls! Use turkey, chicken, beef or even tofu if you prefer!

The filling of the rolls is made with cauliflower rice, ground pork (or chicken), shredded carrots, scallions and lots of fresh ginger.

The mixture is cooked until tender, tossed in a delicious Asian sauce and then rolled into cabbage […] This recipe is a twist on something I grew up on - cabbage rolls.

You can cook SHEREE'S ASIAN CABBAGE ROLLS using 22 ingredients and 15 steps. Here is how you achieve it.

Ingredients make SHEREE'S ASIAN CABBAGE ROLLS

1. You need 1 head Napa Cabbage.
2. You need 1 tsp salt.
3. You need sauce.
4. Prepare 8 oz tomato sauce or condescended tomato soup.
5. You need 3 tbsp hoison sauce.
6. Prepare 1/2 tsp sriracha sauce or Franks hot sauce.
7. You need 2 tsp oyster sauce.
8. Prepare 2 tbsp rice wine vinegar.
9. It's 2 tbsp tomato paste.
10. It's 2 tbsp honey or syrup.
11. You need filling.
12. It's 1 egg.
13. Prepare 1/2 cup cooked rice.
14. Prepare 1 medium onion diced.
15. Prepare 2 stick celery, diced.
16. It's 1 tsp ground ginger.
17. You need 2 tbsp soy sauce.
18. It's 2 tsp sesame oil.
19. It's 1/3 cup shredded carrots.
20. Prepare 1 lb chicken, ground raw.
21. You need 1 tbsp cornstartch.
22. Prepare 1/3 aneheim pepper..... or 1 chili pepper.

SHEREE'S ASIAN CABBAGE ROLLS instructions

1. REMOVE THE 12 OUTER LEAVES OF THE NAPA CABBAGE... cut up the REMAINDER of the medium head.... into strips and sprinkle salt on cabbage in a colander and set in the sink. let cabbage sit for 30 minutes..
2. ***** DO NOT CUT UP THE 12 LEAVES REMOVED (added after review).
3. spray a 3 qt casserole dish.... set aside and preheat oven to 400°.
4. cut heavy vein so that leaf lays flat...
5. immerse leaves in boiling water for 2 minutes until leaf is limp... allow to cool...
6. rinse the cut up cabbage in the colander . . and allow to drain in sink...
7. *** the second time I made these I used condensed tomato soup (just cheap) because I was out of sauce.... OMG ....VERY GOOD!!!!.
8. mix all the items for filling in bowl EXCEPT THE CABBAGE IN THE COLANDER.
9. sprinkle cornstarch ... and mix by hand.
10. RINSE THE SALT OFF THE CABBAGE IN COLANDER !!!!.
11. after the cabbage has drained add to meat .. add 1/3 cup of sauce . reserve the remainder of sauce to cover rolls.... mix and mix by hand.
12. use cabbage leaves and put 1/2 cup of filling in the cabbage.. roll and set in pan seam side down..
13. **** roll mixture from tip of leaf to bottom of leaf....
14. lay in casserole dish and cover with sauce.... casserole dish should hold 12 rolls... bake covered for 20 minutes.... uncover and cook 15 minutes more....
15. **** they also freeze.... I make my rolls then wrap individually with clear wrap... I put them in a Ziploc bag.... so that I am able to pull out whenever.....

SHEREE'S ASIAN CABBAGE ROLLS - While they may look daunting to make, they are not - promise. Lay a prepared cabbage leaf down with the stem end facing you. Fold in the sides and roll up the leaf, then place the bundle, seam side down, in one of the baking dishes. Prepare your filling by gently combining uncooked beef (or turkey), shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl. I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. Thank you and good luck