Asian Cabbage Roll

Pick your favorite Asian sauce to incorporate into the recipe, but be sure to save some to dip your cabbage roll in for that little extra cherry on top. Here’s the recipe I made the other day, and it didn’t last long once dinner was served.

Sauce:

¾ C. water

¼ C. soy sauce

4 oz. oyster sauce

3 Tbsp. Hoisin sauce

1 clove garlic, minced

1 tsp. ginger, minced

3 Tbsp. brown sugar

1 Tbsp. rice wine vinegar

1 Tbsp. Cornstarch

Method

Whisk sauce ingredients together in a saucepan until cornstarch is fully dissolved. Bring to a boil and reduce to a simmer until thickened.

Cabbage Rolls:

1 head green cabbage

1 # ground pork

½ C. cooked white rice

6 oz. riced cauliflower

2 oz. onion, small diced

2 oz. carrot, shredded or grated

1 scallion, chopped

1 Tbsp. sesame oil

1 tsp. ginger, minced

Chopped scallion and sesame seeds for garnish (optional)

Method

Bring a pot of water to a boil.

Carefully remove the core from the head of the cabbage.

Boil the entire head of cabbage and remove the leaves with tongs as they soften. Place them on a paper towel.

Combine pork, rice, riced cauliflower, onion, carrot, scallion, garlic, ginger, and sesame oil with four oz. of the sauce. Mix well.

Cut the thick vein out of each leaf. Place approximately ¼ cup of the filling in the center of each leaf.

Fold leaves over the filling. Fold the sides and roll.

In a greased 13x9 baking dish, pour enough sauce to coat the bottom of the container.

Place each roll into the baking dish. Pour the remaining sauce over the rolls.

Cover with foil and bake in a 375-degree oven for 60-90 minutes. The center of the cabbage rolls needs to be 165 degrees.

Garnish with scallions and sesame seeds and ENJOY!

Chef Anthony Anobile is an instructor of Culinary Arts at Pierpont Community & Technical College. Aanobile1@pierpont.edu