This was actually my first time making or eating cabbage rolls. I was inspired by a friend who made some a few weeks ago, so I thought I would give them a try. Since it was Friday during Lent, we made them with shrimp, but you could make them with ground turkey, pork or beef.

Assembling the cabbage rolls was similar to making enchiladas. You just add the filling and roll up the cabbage leaf.

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Once your rolls are complete, place them in a small casserole dish to bake.

Spicy Asian Cabbage Rolls

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Spicy Asian Cabbage Rolls

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 2 servings of 3 cabbage rolls each

Spicy Asian Cabbage Rolls

Ingredients

  • 1 small head of cabbage
  • 1 lb of chopped shrimp (but you could use ground turkey, pork or beef)
  • 2 carrots (shredded)
  • 1 cup cooked brown rice or quinoa
  • 4-5 garlic cloves (minced)
  • 2 tablespoons ginger (minced)
  • 1 small onion (diced)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons Nakano rice vinegar
  • 1 teaspoon chili or chili-garlic sauce
  • salt and pepper, to taste

Instructions

  1. Preheat your oven to 400 degrees.
  2. Prepare your filling by gently combining uncooked protein, shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, chili sauce and a pinch of salt and black pepper in a large mixing bowl.
  3. To make the leaves ready to roll, boil water and dunk head of cabbage in it for a few minutes (until leaves soften). Take out and use tongs to separate the soften leaves.
  4. Spoon filling in the middle of each leaf and roll it up very tightly. Place the rolls side by side in a small casserole dish.
  5. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil.
  6. Bake in preheated oven for about 30-35 minutes or until completely cooked through.
  7. Serve with juices from baking dish and additional chili sauce.
https://deliciously.fit/spicy-asian-cabbage-rolls/

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