Cabbage Rolls

More cabbage for you all. This week we received Napa Cabbage. I had never cooked with napa cabbage before but after a quick search I found a number of recipes for cabbage rolls. Based on what I saw, I came up with these. I only used some of the large leaves for this recipe and used the rest for an asian cole slaw (recipe to come :))

Cabbage Rolls

– 9 large Napa cabbage leaves, washed and dried
(I found that storing them in the refrigerator for one day made them softer and easier to work with)
– 10 oz lean ground beef
– 1/2 cup onion, diced
– 1/2 cup low-sodium soy sauce
– 1 tsp sesame oil
– 1 cup rice, prepared

1. Preheat the oven to 350F. Spray a baking dish with non-cook spray.
2. Prepare the ground beef with the onion.
3. After the meat is close to being complete, add the oil and soy sauce. Finish cooking until the meat reaches 165F.
4. Add the rice and simmer for 10 minutes.
5. Using a slotted spoon, scoop 1/4 cup of the mixture into the top portion of the leaf. Bend the harder part of the cabbage leaf up to the mixture. Fold the sides of the leaf towards the middle and the top of the leaf down. Set into the baking dish and repeat with all 9 leaves.
6. Drizzle the top of the leaves with soy sauce and sesame oil. Cook for 30 minutes.

Looking for more things to do with cabbage? Here are some great sites!

Kitchin Seasonal Spotlight

Beyond Slaw – 8 Things to do with Napa Cabbage

Roasted Cabbage with Bacon

Thai Cabbage Salad

Easy Okonomiyaki (Japanese pizza)

Pickled Napa Cabbage


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