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.
Enjoy!

Shared at Miz Helen's Full Plate Thursday