Asian Style Cabbage Rolls Recipes

ASIAN STYLE CABBAGE ROLLS

Steps:

• Set up a steamer, add enough water to cover the bottom by an inch or so, and bring it to a boil. Separate the 8 cabbage leaves. Steam the leaves for 5 minutes or just until they are pliable. Cool them under cold water and set aside. Trim the thick core from each leaf.
• Combine the remaining ingredients and mix well.
• Lay each cabbage leaf out onto a work surface. Divide the filling into eight (around 3 tablespoonsa roll) then lay a portion on each leaf.
• To roll, fold one end of the cabbage leaf over the filling. Fold in each side then roll into a log shape.
• Place the cabbage rolls on a plate and chill before cooking. This recipe may be made up to one day ahead to this point.
• To cook the cabbage rolls, place them in a steamer set over, not in, boiling water. Steam them for 15 minutes to thoroughly cook them. Serve them with a soy dipping sauce.

CHINESE CABBAGE ROLLS

Steps:

• combine the turkey and marinade ingredients in a large bowl; mix well, cover, and refrigerate for 30 minutes. soak the mushrooms in warm water to cover for 30 minutes;drain. cut off and discard the stems and coarsely chop the caps. add the mushrooms and the remaining stuffing ingredients to the turkey, mix well and set aside. combine the sauce ingredients in a small bowl; set aside.
• cook the cabbage leaves in a large pot of boiling water until they are limp, about 2 minutes. drain, rinse under cold running water, and drain again. to stuff each leaf mound 1/8 of the stuffing at the stem end, foldthe bottom of the leaf over the stuffing, then fold over the right and left sides; roll the whole package over once to enclose the stuffing.
• place a 10-inch frying panover high heat until hot. add the vegetable oil, swirling to coat the bottom of the pan. add the ginger;cook, stirring, until fragrant, about 10 seconds. remove the pan from the heat and arrange the cabbage rolls seam side down in a single layer in the pan. pour the sauce over the rolls. return the pan to medium-low heat; cover and simmer for 25min.
• lift the rolls out with a slotted spoon and transfer them to a serving platter. add the cornstarch solution to the pan juices; cook, stirring, until the sauce boils and thickens. pour the sauce over the rolls and sprinkle with green onion. serve with hot brown rice.

ASIAN CABBAGE ROLLS

Steps:

• Steam cabbage leaves until limp. Set aside to cool.
• Meanwhile, in a small bowl, mix meat, vegetables (except shiitake stems), ginger, garlic, salt and five spice powder until well combined. Divide into portions, one for each cabbage leaf.
• One by one, place a portion of meat filling at one end of a cabbage leaf and roll, tucking in edges as you go.
• Combine broth, soy sauce, shiitake stems and chili flakes in a pot big enough to fit rolls in one layer. Bring to a simmer and gently add cabbage rolls. Cover and cook over low heat for about 10-12 minutes, turning rolls once.
• Serve over rice, with cooking broth and extra soy sauce on the side for dipping.