Asian Red Cabbage Rolls

This recipe is a cross between spicy egg rolls and comfort food cabbage rolls. And let's face it, red cabbage is better for you than fried egg roll covers. 

Ingredients:

1 medium red cabbage

1 1/2 cups chopped mushrooms

1/2 cup cooked brown rice

1 lb ground pork

2 tsps minced garlic

3 green onions, sliced

1/4 cup chopped red pepper

1 small carrot, shredded

2 tbsps soya sauce

2 tsps sesame oil

1-2 tsps sriracha sauce

1 tsp brown sugar

1/2 tsp red pepper flakes

salt and pepper to taste

1 cup water

First, submerge the cabbage in a large pot of water and boil for 8-10 minutes, then cool until you're able to handle it. Remove the first couple of outer leaves. I hate waste so I forget to toss them and use them instead only to be disappointed when I find a couple of the cooked cabbage rolls with tough, practically inedible leaves. Toss the outer leaves!

While the cabbage cools combine the mushrooms, rice, pork, garlic, green onions, red pepper and carrot together in a large bowl. Mix the soya sauce, sesame oil, sriracha, brown sugar, red pepper flakes, salt and pepper together and add to the mix. Stir well to combine.

Back to the cabbage... remove some of the stem/core and start removing leaves, trying to keep them intact. Lay them flat and make a V-cut removing some of the thicker vein so they will roll easier. And yes, if you don't wear gloves your hands will turn a nice mauve colour!

Take 1-2 tbsps (closer to 2) of the mix and place it on a cabbage leaf. Bring the bottom up over the mix, fold in the sides and roll firmly. Place seam side down in a 13 X 9 baking dish.

Once the rolls are all tucked snugly into the dish, pour 1 cup of water in, salt and pepper them and cover tightly with foil.

Bake at 400°F for 35-40 minutes or until bright and tender.

(Except those couple made with the outer leaves 😠)

I made 15 rolls or enough to serve 5-6 people

Adapted from: madelinemariehall.com