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Asian Stuffed Napa Cabbage Rolls

From Duette, FL

<p>These Asian style cabbage rolls are a great twist on stuffed cabbage. They are light and healthy, yet still a filling &#8216;one-pot&#8217; meal perfect for busy work nights.</p> <p>Time saving tip: Prepare the rolls ahead of time (without water) and refrigerate until ready for baking.</p>
Source: (Entered by Betty Fasig)
Serves: 6-8

1 lb ground beef or ground turkey
2 carrots, shredded
1 cup brown rice or quinoa
4-5 cloves garlic, minced
2 tbs ginger, minced
1 small onion, minced
3 tbs soy sauce
2 tbs toasted sesame oil
2 tbs rice vinegar
1 tsp chili sauce
salt and pepper to taste
leaves from one laarge head of Napa cabbage
1 cup water

Step by Step Instructions
  1. Preheat oven to 400 degrees
  2. Prepare you filling by gently combining uncooked beef (or turkey), shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl.
  3. To make your leaves easy to roll, use a rolling pin to flatten to make the leaves more pliable. If you find that your leaves are on the smaller side, use two to a roll, overlapping both ends to make one big leaf.
  4. Spoon your filling to each leaf. Carefully roll each leaf tightly and place side by side in a large baking dish. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil. Bake in preheated oven for about 30-35 minutes or until completely cooked through.
  5. Serve with juices from the baking dish and additional chili sauce.