Asian-Style Stuffed Cabbage Rolls

• Gluten free

• Meat

  • 1 lb Ground pork

• Produce

  • 1 Carrot, large
  • 1/4 cup Cilantro
  • 3 Garlic cloves
  • 2 tbsp Ginger
  • 1 large head Napa cabbage
  • 3 Scallions
  • 4 oz Shiitake mushrooms

• Condiments

  • 1/4 cup Hoisin sauce
  • 1 tbsp Soy sauce

• Pasta & Grains

  • 1 cup Jasmine rice, cooked

• Baking & Spices

  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Canola oil
  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame oil

• Liquids

  • 2 tbsp Water

Found on thingsimadetoday.com

Ingredients

• 2 tablespoons canola oil
• 1 teaspoon sesame oil
• 2 tablespoons ginger, minced
• 3 garlic cloves, minced
• 4 oz shiitake mushrooms, thinly sliced
• 1 lb ground pork
• 1 cup cooked jasmine rice
• 1 large carrot, shredded
• 3 scallions, chopped
• ¼ cup cilantro, chopped
• pinch of red pepper flakes
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 large head Napa cabbage, leaves separated and thick white core removed
• ¼ cup hoisin sauce
• 2 tablespoons water

Directions

• Preheat oven to 375.
• In a medium sized pan, heat canola and sesame oils. Add ginger, garlic, and mushrooms and saute for about 5 minutes.
• In a large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice wine vinegar. Use your hands to mix until well integrated. Add ingredients from frying pan and mix well.
• Lay a cabbage leaf flat on a baking sheet. Scoop anywhere from 3 tablespoons to a ½ cup of the filling, depending on the size of the leaf, onto the stem end. Roll towards the leaf end, folding in the sides if you have some spare leaf (but not required). Place roll, seam side down, on baking sheet. Repeat with remaining leaves and filling.
• In a small bowl, mix together hoisin sauce and water. Brush the sauce to coat the tops and sides of all the rolls. Bake for 30 minutes. Check to make sure pork is done, and cook for additional 4-5 minutes more if needed.