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Asian Stuffed Cabbage
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Source: Copyright 2011 Martha Stewart Living Omnimedia, Inc. All rights reserved.
| Asian Stuffed Cabbage Look for 91 percent lean beef, which is comparable nutritionally and caloriewise to 93 percent lean ground turkey; it's also lower in cholesterol. In addition to providing zinc and fiber, shiitakes bear cancer-fighting and cholesterol-lowering compounds. Ingredients | |
| 8 ounces | ground beef sirloin |
| 4 ounces | shiitake mushrooms, stems removed, caps coarsely chopped |
| 1/2 cup | cooked brown rice |
| 4 | garlic cloves, minced |
| 1 tablespoon | finely grated peeled fresh ginger |
| 2 | scallions, thinly sliced |
| 1 tablespoon | soy sauce |
| 1 tablespoon | toasted sesame oil |
| 1/8 to 1/4 teaspoon | red pepper flakes, plus more for sprinkling |
| Coarse salt | |
| ground pepper | |
| 1 head | Napa cabbage |
| Directions Preheat oven to 400 degrees. In a large bowl, combine beef, mushrooms, | |
| rice, garlic, ginger, scallions, soy sauce, sesame oil, red pepper, and | |
| 1/2 teaspoon | salt |
Remove 8 large outer leaves from cabbage (if leaves are less than 5
inches wide, overlap 2 leaves, side by side). With a rolling pin, roll
each leaf until the stem end is pliable.
Dividing among leaves, mound meat mixture toward upturned stem end.
Starting from filled end, holding sides in as you work, tightly roll
each leaf into a bundle.
Arrange cabbage rolls, seam-side down, in a 9-by-13-inch baking dish.
Pour 1 cup water over rolls; cover dish tightly with aluminum foil. Bake
until an instant-read thermometer registers 160 degrees when inserted
into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled
with red pepper, if desired.
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