Saturday, January 21, 2012

Asian Stuffed Napa

This is an easy stuffed cabbage recipe, Asian style.  I used a lot of Asian flavors mixed into some fresh lean ground beef and stuffed them inside napa cabbage leaves.  Throw them into the oven and cook until done.  It's that simple.  Oh, and they are very tasty too!  Enjoy!

A simple dish that is hearty, tender, and packed with flavor!
16oz lean ground beef
8oz mushrooms, chopped
4 garlic cloves, minced
3tbs fresh ginger, minced
4 scallions, thinly sliced (reserve some green parts for garnish)
3tbs toasted sesame oil
3tbs tamari gluten free soy sauce
1/2tsp red pepper flakes (omit if you don't like spice)
course salt and pepper
1 head Napa cabbage

1. Preheat oven to 400F.  In a large bowl, combine beef, mushrooms, garlic, ginger, scallions, sesame oil, soy sauce and red pepper flakes.  Sprinkle with a bit of salt and pepper.
2. Meanwhile, remove the cabbage leaves one by one, rinse, then lay on a cutting board and roll with a rolling pin until each leaf is pliable.  Repeat with the remaining leaves.
3. Starting from one end, place about 1/4c meat mixture onto the cabbage leaf.  Roll it up and place in a 9x13" baking dish with the seam side down.  Repeat with the remaining leaves until all of your meat is gone (Tip:  Use your largest leaves first.  You may have some small one's leftover.  Save them for a stir-fry.)
4. Pour 1c water over the cabbage rolls, cover tightly with foil, and bake until the inside reads 160F (about 35  minutes).  Take out of the oven and serve hot with a bit of juices, soy sauce, and extra sesame oil drizzled on top.  Garnish with scallions.  Enjoy!

Nutritional Information:
10 servings.  2 rolls per person = 1 serving.
Calories: 193
Carbs: 3g
Fat: 8g
Protein: 23g

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