Daily Recipe: Cabbage Rolls
Sometimes it’s hard to know what to do with cabbage. Either you avoid it at the store because you’re wary, or a recipe will call for two cups of chopped cabbage, and you’ll be left with half a head and no idea what to do with it. We’re here to help. This recipe is a tasty option for a quick dinner idea, and will fill the salt craving that can hit around dinner time.
The original recipe calls for ground pork, but you can do ground chicken, turkey or make your own tofu scramble if you’re a vegan or vegetarian. With the powerful flavors of garlic and ginger, this dish takes on Asian flavors and using the cabbage leaves instead of rice paper will save on calories and add some nutritional value to your dinner.
These rolls would also make good appetizers at a dinner party, and who doesn’t love good finger food? Happy eating!
From: The Daily Green
- 8 cabbage leaves
- 1/2 pound ground chicken, turkey, pork or tofu
- 1 medium carrot, peeled and grated
- 1 medium onion, minced
- 2 Tbsp chopped ginger, about 1 inch pieces
- 3 cloves of garlic chopped
- 1/2 tsp tamari
- 1/2 tsp sesame oil
Set up a steamer, fill it with water and bring it to a boil. Separate the eight cabbage leaves. Trim the thick stem from each leaf. Stem the leaves for 5 minutes or just until they are pliable. Cool them under cold water and set aside. Combine your protein of choice, carrot, onion, ginger, garlic, soy sauce, sesame oil and noodles or rice. Mix well to blend.
Lay each cabbage leaf out onto a work surface. Spoon three Tbsp of the filling onto each leaf. Divide any remaining filling evenly between the leaves. To roll, fold one end of the cabbage leaf over the filling. Fold in each side then roll into a log shape. Place the cabbage rolls on a plate and chill before cooking. This recipe may be made up to one day ahead to this point.
To cook the cabbage rolls, place them in a steamer set over, not in, boiling water. Steam them for 15 minutes to thoroughly cook them. Serve them with a soy dipping sauce.