How to Make Yummy SHEREE'S ASIAN CABBAGE ROLLS

SHEREE'S ASIAN CABBAGE ROLLS. How to make Spicy Asian Pork Cabbage Rolls: First, you'll need to make a V-shaped cut out of the bottom of each leaf. This makes the cabbage leaf easier to roll up and provides two "flaps" to place over the meat. Give the broccoli slaw a quick blanch in the boiling water you used for the cabbage.

Core the remaining cabbage and chop it very fine. Sprinkle it with the salt and set aside in. These Asian cabbage rolls are a fun cross between pork fried rice and Chinese lettuce wraps. You can cook SHEREE'S ASIAN CABBAGE ROLLS using 22 ingredients and 15 steps. Here is how you achieve that.

Ingredients of SHEREE'S ASIAN CABBAGE ROLLS

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

The filling of the rolls is made with cauliflower rice, ground pork (or chicken), shredded carrots, scallions and lots of fresh ginger. The mixture is cooked until tender, tossed in a delicious Asian sauce and then. This recipe for Asian Cabbage Rolls with Spicy Pork from Faith Durand's Not Your Mother's Casseroles takes a savory, gingery approach with a filling inspired by Chinese dumplings. Instead of white cabbage, these rolls are made with lacy Napa cabbage.

SHEREE'S ASIAN CABBAGE ROLLS step by step

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 head has bigger leaves, making. Cabbage rolls are easy to make and delicious - fragrant with garlic, ginger, five spice and toasted sesame oil. 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. The flavor is great, It is like a healthy version of Chinese dumplings but easier to make because you don't need to make the wrapper. 🥢BUY MY WOK (In-Stock.

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