Monday, July 20, 2015

Asian Stuffed Napa Cabbage Rolls

The unique combination of lean, grass-fed beef and ground chicken provides the perfect filling for these tasty Asian-inspired cabbage rolls. Flavored with fresh ginger and garlic, these rolls are accented by the subtle sweetness from the cabbage and hints of oyster sauce and sesame oil. Fresh carrots add texture and color, while shiitake mushrooms add a punch of umami. Steamed to tender goodness, these meaty rolls retain their juicy goodness through and through.

Asian Stuffed Napa Cabbage Rolls
by Gary
Makes 8 rolls

Filling:
1 1/2 pounds Cluck ‘n Moo Ground
2 teaspoons light soy sauce
1 teaspoon toasted sesame oil
1 teaspoon Shaoxing or white wine
2 Tablespoons minced fresh ginger
1 clove garlic, pressed
1 teaspoon cornstarch
1 teaspoon brown sugar
1 teaspoon salt
1/2 teaspoon ground white pepper

Rolls:
2 large dried shiitake mushrooms
1 Tablespoon peanut oil
1 teaspoon light soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon brown sugar
1/2 teaspoon cornstarch
8 large leaves napa cabbage, rinsed and drained
1/2 cup shredded carrots
1 bunch green onions, trimmed and chopped

Sauce:
1 cup chicken stock
1 teaspoon light soy sauce
1 teaspoon toasted sesame oil
1 Tablespoon oyster sauce, plus more to serve
1 teaspoon cornstarch

For the filling: Mix all ingredients well. Cover and refrigerate for two hours or overnight.

For the rolls: Soak mushrooms in warm water for one hour, or until very soft. Gently squeeze excess water from mushrooms. Thinly slice mushrooms, and place in a small bowl. Drizzle with peanut oil, soy sauce, sesame oil, sugar and cornstarch. Stir to coat well, cover and refrigerate for two hours or overnight.

Prepare ice bath by filling a large bowl with ice water. Place a half-inch of salted water in a wide, shallow lidded pot. Bring to a simmer over medium-high heat. Add cabbage leaves, reduce heat, and gently simmer until thick portion of leaves is just pliable, but still firm. Remove from heat and plunge immediately into ice bath. Drain and pat dry. Set leaves aside.

Arrange assembly line by lining up leaves, meat mixture, carrots, and marinated mushrooms. To assemble: Place a rounded 1/2 cup of the meat mixture in the stalk end of a cabbage leaf. Arrange carrots and a few mushroom slices atop meat. Roll up, tucking in leafy sides. Arrange seam-side down in a shallow, heat-proof dish. Repeat until all leaves are filled and wrapped. Reserve some of the carrots for garnish.

Combine sauce ingredients in a small saucepan, whisking in cornstarch to blend. Bring to a simmer, then pour all over cabbage rolls. Sprinkle with green onions and reserved carrots.

Prepare bamboo steamer or place steamer insert in a large wok or vessel with domed lid, adding enough water to come to the bottom of the insert. Carefully place dish of cabbage rolls in steamer and cover. Bring water to a boil, then reduce to medium heat once steam begins to escape from lid. Steam for 30 minutes (internal temperature should be 165°F.)

To serve, carefully remove cabbage rolls from dish. Spoon some of the sauce on and around rolls, and drizzle with oyster sauce if desired.

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