Oriental Stuffed Cabbage


Oriental Stuffed Cabbage
Recipe type: Supper
Serves: 6
  • 1 large cabbage
  • 2 pounds ground turkey
  • 2 tablespoons extra-virgin olive oil
  • 1 cup cooked brown rice
  • 2 bunches green onions, finely chopped
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons naturally fermented soy sauce
  • ¼ teaspoon red chile flakes
  • 1 bunch cilantro, minced
  • Salt and pepper to taste
  • 4 cups chicken stock
  • 2 tablespoons arrowroot mixed with 2 tablespoons filtered water
  1. Remove the core from cabbage and set, core side down, in a large pot containing about 2 inches of water. Cover and steam about 15 minutes. Remove wilted outer leaves and steam a bit longer, if necessary, to soften inner leaves. Strew leaves on a tea towel to drain and set aside.
  2. In a heavy skillet, brown turkey and olive oil until crumbly. Stir in green onions, rice, sesame oil, ginger, soy sauce, chile flakes and cilantro. Season to taste.
  3. Place a spoonful of stuffing in each cabbage leaf, fold in sides and roll up. Arrange in several layers in a flameproof casserole and cover with stock. Bring to a boil and transfer to the oven. Bake at 300 degrees about 1 hour.
  4. Use tongs to remove cabbage rolls to a platter and keep warm in the oven. Return the casserole and its liquid to the stove. Bring to a boil and cook vigorously about 15 minutes, stirring occasionally, until stock has reduced. Add arrowroot mixture spoonful by spoonful until desired thickness is obtained.
  5. Te serve, ladle sauce onto individual plates and place two or three cabbage rolls on top.
Complexity: Very easy

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