Easy Way to Make Speedy SHEREE'S ASIAN CABBAGE ROLLS

Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you how to make a distinctive dish, SHEREE'S ASIAN CABBAGE ROLLS. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

SHEREE'S ASIAN CABBAGE ROLLS Recipe. Cut off the core of the cabbage with a paring knife or with the tip of the chef knife. Bring a pot of water to boil and submerge the cabbage.

You can cook SHEREE'S ASIAN CABBAGE ROLLS using 22 ingredients and 15 steps. Here is how you cook it.

Ingredients of SHEREE'S ASIAN CABBAGE ROLLS

1. You need 1 head of Napa Cabbage.
2. Prepare 1 tsp of salt.
3. Take of sauce.
4. Prepare 8 oz of tomato sauce or condescended tomato soup.
5. Make ready 3 tbsp of hoison sauce.
6. Prepare 1/2 tsp of sriracha sauce or Franks hot sauce.
7. You need 2 tsp of oyster sauce.
8. Take 2 tbsp of rice wine vinegar.
9. It’s 2 tbsp of tomato paste.
10. It’s 2 tbsp of honey or syrup.
11. It’s of filling.
12. Prepare 1 of egg.
13. Take 1/2 cup of cooked rice.
14. It’s 1 medium of onion diced.
15. Prepare 2 stick of celery, diced.
16. Prepare 1 tsp of ground ginger.
17. Take 2 tbsp of soy sauce.
18. Prepare 2 tsp of sesame oil.
19. Take 1/3 cup of shredded carrots.
20. It’s 1 lb of chicken, ground raw.
21. It’s 1 tbsp of cornstartch.
22. Take 1/3 of aneheim pepper….. or 1 chili pepper.

While they may look daunting to make, they are not - promise.Spicy Asian Pork Cabbage Rolls are a spicy, Asian-inspired twist on traditional cabbage rolls!Use turkey, chicken, beef or even tofu if you prefer!One of my all-time most favorite comfort foods in the world is traditional, old-fashioned cabbage rolls.

SHEREE'S ASIAN CABBAGE ROLLS instructions

1. REMOVE THE 12 OUTER LEAVES OF THE NAPA CABBAGE… cut up the REMAINDER of the medium head…. into strips and sprinkle salt on cabbage in a colander and set in the sink. let cabbage sit for 30 minutes..
2. ***** DO NOT CUT UP THE 12 LEAVES REMOVED (added after review).
3. spray a 3 qt casserole dish…. set aside and preheat oven to 400°.
4. cut heavy vein so that leaf lays flat…
5. immerse leaves in boiling water for 2 minutes until leaf is limp… allow to cool…
6. rinse the cut up cabbage in the colander . . and allow to drain in sink…
7. *** the second time I made these I used condensed tomato soup (just cheap) because I was out of sauce…. OMG ….VERY GOOD!!!!.
8. mix all the items for filling in bowl EXCEPT THE CABBAGE IN THE COLANDER.
9. sprinkle cornstarch … and mix by hand.
10. RINSE THE SALT OFF THE CABBAGE IN COLANDER !!!!.
11. after the cabbage has drained add to meat .. add 1/3 cup of sauce . reserve the remainder of sauce to cover rolls…. mix and mix by hand.
12. use cabbage leaves and put 1/2 cup of filling in the cabbage.. roll and set in pan seam side down..
13. **** roll mixture from tip of leaf to bottom of leaf….
14. lay in casserole dish and cover with sauce…. casserole dish should hold 12 rolls… bake covered for 20 minutes…. uncover and cook 15 minutes more….
15. **** they also freeze…. I make my rolls then wrap individually with clear wrap… I put them in a Ziploc bag…. so that I am able to pull out whenever…..

The mixture is cooked until tender, tossed in a delicious Asian sauce and then rolled into cabbage […] This recipe is a twist on something I grew up on - cabbage rolls.I say it's a twist as I flavoured them with ginger, Chinese five spice and soy sauce, which is certainly not the way we eat them in my native Poland.I think I like this combination better and I hope you will too.

Lay a prepared cabbage leaf down with the stem end facing you.Fold in the sides and roll up the leaf, then place the bundle, seam side down, in one of the baking dishes.Prepare your 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.Cabbage rolls are a staple in Russia, and in this version, cabbage leaves are stuffed with ground pork, ground beef, rice, and vegetables..First I used a pint of leftover rice from a Chinese takeout rather than cooking my own.