There are two things you should try over the next week or so, and that includes stuffed cabbage rolls and running with your phone and keys in one hand and the leash to a two year old husky in the other hand. Just kidding, don't try the latter. I tried this balancing act this week, and you know what happened? My phone fell out of my hand and onto the concrete, of course. The screen shattered, but the phone still works, which you and I both know means I won't pay the money to get it fixed, and will just suffer through until I get my upgrade in another year or so. Lesson learned: don't travel anywhere with a husky in one hand and anything valuable in the other.
When I was at the farmer's market again last weekend with my blogger friend Haley, I spotted these beautiful red cabbages and just had to get them. (Although, I'm not sure why they are called red cabbage when they are clearly the most gorgeous shade of deep purple.) I have never really cooked with cabbage before, but I had 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.
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 red cabbages
- 4 oz. mushrooms, chopped
- 1/2 cup cooked rice
- 1/2 lb. ground beef
- 2 cloves garlic
- 2-3 diced scallions or 1/2 chopped onion
- 1-2 carrots, shredded (optional)
- 2 tbl. soy sauce
- 1 tbl. sesame oil
- 1 tbl. sriracha
- 1 tsp. brown sugar
- 1/2 tsp. salt
- 1 tsp. ground pepper
- 1/2 tsp. red pepper flakes
- 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 ingredients except for the water. Mix together with a spoon or clean hands until fully incorporated.
Scoop a large spoonful onto the middle of one of the cabbage leaves. Add another spoonful if the leaves are large, but make sure to leave enough room for the leaves to fully wrap around the filling. Roll up tightly.
Place the rolled and stuffed cabbage seam side down in a large 9x13 or similar size baking dish. Continue rolling the cabbage until the filling is gone.
Pour the water over the cabbage, and cover tightly with foil. Bake in preheated oven for 35-40 minutes, or until meat is cooked through in the filling. Sprinkle with more red pepper flakes or Sriracha if desired. Serve with rice, or by itself!