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Wednesday, April 6, 2011

Asian Stuffed Cabbage Rolls

A little taste of Asia in these Cabbage Rolls made for a healthy and easy dinner.  The cabbage served as a wrap that "steamed" cooked the meat mixture.  Also made for an easy way to eat the roll as a finger food.  The hint of "kick" from the red pepper flakes gave just enough heat for a good taste in the meat without needing extra beverage.  This recipe made 14 rolls using 1 pound of lean ground beef.  With two adults and two preschoolers eating, we had 1/2 left over.  The extra rolls are stored in the freezer for a future dinner or lunch.
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.

2 - Core the cabbage to assist peeling the outer leaves.  Remove the first 6-8 leaves from the outside of the cabbage.

3 - Mound a large serving spoon size of the meat mixture onto the curved end of a cabbage leaf.

4- Tightly roll the leaf to create a bundle.  Place into a 9X13 baking pan seam side down.
5 - Continue to do this until all the meat mixture has been used.

6- Pour a cup of water over the rolls.  Tightly cover the dish with aluminum foil.
7- Bake for 30-35 minutes in preheated oven.
8- If desired, sprinkle with more red pepper flakes.


  1. Nice blog you have here! Glad to find it on Full Plate Thursday!Following you now! Hope you could follow back Pinay in Texas Cooking Corner.
    Thanks! Have a wonderful Thursday!

  2. How delicious! I'm sure I could make this with "fake meat," (I'm a vegetarian). Miriam@Meatless Meals For Meat Eaters

  3. Hi Emily,
    We love cabbage rolls and your recipe looks delicious. I love the Asian flavor. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  4. Oh, I LOVEEEEEEEEEEEEEEEEEEEEEE these Emily! I love stuffed cabbage and I LOVEEEE the Asian flair! AMAZING! I can't wait to try them!!

  5. Thank you all! Teen did not get to enjoy them that evening but has since snagged a couple for lunches out of the freezer. In her infamous wisdom - they are SOOOOOO YUMMMMY!

  6. You can try steaming them instead of baking them. That's how I make them and it retains the green color of the cabbage leaf. I also use cellophane noodles instead of rice.

  7. Lisa - that's a great idea! I will admit I have never ate those noodles but will try them out as we have some leftover frozen. Teen will enjoy them I'm sure!