Easiest Way to Cook Delicious SHEREE'S ASIAN CABBAGE ROLLS

Posted by MAU 7

Sabtu, 19 Desember 2020

SHEREE'S ASIAN CABBAGE ROLLS. How to make Spicy Asian Pork Cabbage Rolls: First, you'll need to make a V-shaped cut out of the bottom of each leaf. This makes the cabbage leaf easier to roll up and provides two "flaps" to place over the meat. Give the broccoli slaw a quick blanch in the boiling water you used for the cabbage.

Core the remaining cabbage and chop it very fine. Sprinkle it with the salt and set aside in. These Asian Cabbage Rolls are filled with ground meat, cauliflower rice, egg and lots of veggies! You can have SHEREE'S ASIAN CABBAGE ROLLS using 22 ingredients and 15 steps. Here is how you achieve it.

Ingredients of SHEREE'S ASIAN CABBAGE ROLLS

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

The rolls are baked in the oven until tender and are durable enough to pick up and eat with your hands! This recipe for Asian Cabbage Rolls with Spicy Pork from Faith Durand's Not Your Mother's Casseroles takes a savory, gingery approach with a filling inspired by Chinese dumplings. Instead of white cabbage, these rolls are made with lacy Napa cabbage. The head has bigger leaves, making.

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.....

Cabbage rolls are easy to make and delicious - fragrant with garlic, ginger, five spice and toasted sesame oil. This recipe is a twist on something I grew up on - cabbage rolls. I say it's a twist as I flavoured them with ginger, Chinese five spice and soy sauce, which is certainly not the way we eat. This recipe is the Chinese style cabbage rolls that I used to make as a teenager. The flavor still lingers on in my memory after a lapse of so many years.

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