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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from Martha Stewart, Body and Soul magazine. I served it with Thai Dipping Sauce #33113 and it was amazing. I substituted ground turkey for the beef and regular cabbage. I had to eat four of them! Compliment with some Pinot Grigio and you will be in heaven. From Martha - Look for 91 percent lean beef, which is comparable nutritionally and caloriewise to 93 percent lean ground turkey; it’s also lower in cholesterol. In addition to providing zinc and fiber, shiitakes bear cancer-fighting and cholesterol-lowering compounds. Ingredients:
8 ounces ground sirloin |
4 ounces shiitake mushrooms, stems removed, caps coarsely chopped |
1/2 cup cooked brown rice |
4 garlic cloves, minced |
1 tablespoon fresh ginger, grated |
2 scallions, thinly sliced |
1 tablespoon soy sauce |
1 tablespoon toasted sesame oil or 1 tablespoon toasted sesame seeds |
1/4 teaspoon red pepper flakes |
1/2 teaspoon salt |
1 head napa cabbage |
Directions:
1. Preheat oven to 400º.
2. In a large bowl, combine: ground beef sirloin, shiitake mushrooms, brown rice, garlic cloves, ginger, scallions, soy sauce, sesame oil, red pepper flakes, salt.
3. Remove 8 large outer leaves from cabbage (if leaves are less than 5 inches wide, overlap 2 leaves, side by side). With a rolling pin, roll each leaf until the stem end is pliable.
4. Dividing among leaves, mound meat mixture toward upturned stem end. Starting from filled end, holding sides in as you work, tightly roll each leaf into a bundle.
5. Arrange cabbage rolls, seam-side down, in a 9-by-13-inch baking dish. Pour 1 cup water over rolls; cover dish tightly with aluminum foil. Bake until an instant-read thermometer registers 160º when inserted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired. (Or dip in Thai Dipping Sauce #33113 - Yum!).
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