Served with steamed carrots and a mixed greens salad dressed with oil and vinegar, topped with dried cranberries, roasted almonds, and Roquefort cheese crumbles
Asian Stuffed Cabbage Rolls (adapted from Body + Soul magazine)
1 pound lean (93%) ground beef or turkey
4 oz mushrooms, coursely chopped
1/2 cup cooked brown rice
4 garlic cloves, minced
1 tablespoon finely grated fresh ginger
4 tablespoons thinly sliced scallions
2 tablespoons Soy sauce
2 tablespoon Toasted Sesame oil
1/8 to 1/4 teaspoon red pepper flakes (depending on the amount of heat you desire)
14 cabbage leaves (not the outer most ones)
1 - Preheat oven to 400 degrees. In a large bowl, combine beef, mushrooms, rice, garlic, ginger, scallions, soy sauce, sesame oil, and red pepper flakes. Mix well.
3 - Mound a large serving spoon size of the meat mixture onto the curved end of a cabbage leaf.
5 - Continue to do this until all the meat mixture has been used.
7- Bake for 30-35 minutes in preheated oven.
8- If desired, sprinkle with more red pepper flakes.
Shared at Miz Helen's Full Plate Thursday