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Asian Stuffed Cabbage Rolls

From Foothills Market

<p>Anything with &#8220;roll&#8221; in the title sounds like a complicated recipe, but this dish couldn&#8217;t be simpler! I&#8217;ve substituted large pac choi leaves for the cabbage, since the pac choi is tender and needs no prep (such as blanching).</p>
Source: Aggie's Kitchen blog (Entered by Market Manager)
Serves: 4-6 servings

1 lb ground meat (pork, beef, or turkey)
2 carrots, shredded
1 cup cooked brown rice or quinoa
4-5 cloves garlic, minced
2 Tbsp fresh ginger, minced
1 small onion, minced
3 Tbsp low sodium soy sauce
2 tsp rice vinegar
2 Tbsp toasted sesame oil
1 tsp chili sauce (or hot sauce of your choice)
Salt and pepper to taste
Leaves from one large head of Chines cabbage

Step by Step Instructions
  1. Preheat oven to 400 degrees. Prepare filling by gently combining all ingredients except cabbage leaves in a large mixing bowl. To make cabbage leaves easier to roll, use a rolling pin to flatten to make more pliable. Spoon filling onto each leaf. Carefully roll each leaf tightly and place side by side in a large baking dish coated with cooking spray. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil. Bake in preheated oven for 30-35 minutes or until completely cooked through. Served with juices from baking dish and additional chili sauce.
  2. Pac Choi leaves also make good rolls. Cut away the thick stem and be especially gentle while rolling, since the leaves are so tender. (If a little filling squeezes out here and there, it doesn't hurt anything.) If leaves are small, use two, overlapping to make a larger "shell."