There are two things you should try over the next week or so, and that includes these stuffed cabbage rolls and running with your phone and keys in one hand and the leash to a two year old (aka very energetic) husky in the other hand. Just kidding, don't try the latter! I tried this balancing act this week and, of course, my phone fell out of my hand and onto the concrete, shattering my screen.
And you know what is crazy? After this happened, I went and got it fixed that night, and then the very NEXT DAY the same exact thing happened.
I know, it was completely my fault for not buying a new phone case immediately after getting my phone fixed. But goodness, those heavy duty ones can be pricey! And yes, yes I know, not as pricey as getting my phone screen replaced two different times within the same week.
Anyway, when I was at the farmer's market again last weekend with Haley, I spotted these beautiful red cabbages and just had to get them. I had never really cooked with cabbage before, but I have heard of stuffed cabbage, which is traditionally an Eastern European dish made with a flavorful tomato sauce base. I soon wondered if I could make it with an Asian-flavored twist, similar to what one might find stuffed inside a dumpling.
Yum! It was delicious! I used soy sauce, sesame oil, sriracha, and plenty of garlic. After it baked in the oven, it came out steamed similar to a dumpling. They were like the cutest little colorful pockets of goodness. I served it with extra rice, but that's not necessary since there is already rice stuffed inside. I think this would taste even better with ground pork too.
Asian Stuffed Red Cabbage
- 2 medium cabbages, red or green
- 4 oz. mixed mushrooms, chopped
- 1/2 cup cooked rice
- 1 lb. ground beef or ground pork
- 2 cloves garlic, minced
- 2-3 diced scallions or 1/2 chopped onion
- 1 carrot, shredded (optional)
- 2 tbl. soy sauce
- 1 tbl. sesame oil
- 2 tsp. sriracha (more or less to taste)
- 1 tsp. brown sugar
- 1/2 tsp. red pepper flakes
- salt and pepper to taste
- 1 cup water
Directions: Preheat the oven to 400°F.
Slice the core off the end of the cabbages and carefully pull off the outer leaves.
In a large bowl, combine all of the rest of the ingredients except for the water. Mix together until fully incorporated.
Scoop 1-2 large spoonfuls of the mixture onto the middle of one of the cabbage leaves, making sure to leave enough room for the leaves to fully wrap around the filling. Fold the sides over the middle, and then roll up until you have a closed roll.
Place the cabbage seam side down in a large 9x13 or similar size baking dish. Continue rolling and stuffing the rest of the cabbage leaves until all of the filling is gone. Arrange the rest of the rolls in the baking dish.
Pour the water over the cabbage, and season with salt and pepper. Cover tightly with foil and bake in the preheated oven for 35-40 minutes. Serve!