|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!
10 servings. 2 rolls per person = 1 serving.