Chinese Cabbage Rolls Recipe

ingredients

3/4 pound ground turkey

Marinade
1 1/2 tablespoon soy sauce
1 1/2 tablespoon dry sherry or Chinese rice wine
1 1/2 tablespoon cornstarch

Stuffing
6 dried Chinese black mushrooms
1 1/2 small carrots, coarsely grated
3 green onions, including tops, thinly sliced
1/2 cup coarsely chopped water chestnuts
1 egg white, lightly beaten with
1 pinch salt
1 tablespoon dark sesame oil
3/4 teaspoon sugar
1/4 teaspoon freshly ground Chinese pepper mix or white pepper, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/8 teaspoon freshly ground Chinese pepper mix or white pepper

Sauce
1 cup vegetable juice cocktail
1/2 cup chicken broth
3 tablespoons rice vinegar
1 1/2 tablespoon soy sauce
1/4 teaspoon freshly-ground Chinese pepper mix or white pepper, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/8 teaspoon freshly-ground Chinese pepper mix or white pepper

Cabbage Rolls
12 large Napa or green cabbage leaves
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 1/4 teaspoons cornstarch, DISSOLVED IN
1 1/2 tablespoon mushroom soaking liquid or water
1 1/2 green onions, including tops, thinly sliced, for garnish
hot cooked brown rice, for accompaniment

Chinese Pepper Mix
1/4 cup whole black peppercorns
1/4 cup whole white peppercorns
1/3 cup Szechuan peppercorns

directions

Combine the turkey and marinade ingredients in a 1-quart bowl; mix well, cover, and refrigerate for 30 minutes.

For Stuffing: Soak the mushrooms in warm water to cover for 30 minutes; drain, reserving 2 or 3 tablespoons of the soaking liquid. Cut off and discard the stems and coarsely chop the caps. Place into the bowl with the turkey and marinade.

Mince garlic and ginger in a food processor; remove to a small bowl.

In the processor, coarsely chop the carrots, green onions, water chestnuts, and the softened mushrooms. Pulse in the egg white, sesame oil, sugar, and pepper. Transfer the chopped vegetables to the bowl with the marinating turkey. Mix well, and set aside.

For Sauce: Combine all ingredients in a small bowl; set aside.

For Cabbage: Cook the cabbage leaves in a large pot of boiling water until they are limp, about 2 minutes for Napa and about 7 minutes for green cabbage. Drain, rinse under cold running water, and drain again.

To stuff each leaf, mound a portion of the stuffing at the stem end, fold the bottom of the leaf over the stuffing, then fold over the right and left sides; roll the whole package over once to enclose the stuffing.

Place a 12-inch frying pan (that has a lid), uncovered, over high heat until hot. Add the vegetable oil, swirling to coat the bottom of the pan. Add the garlic and ginger; cook, stirring, until fragrant, about 10 seconds.

Remove the pan from the heat and arrange the cabbage rolls seam-side down in a single layer in the pan. Pour the sauce over the rolls. Return the pan to medium-low heat; cover and simmer for 25 minutes.

Lift the rolls out with a slotted spoon and transfer them to a serving platter. You may cover the platter with a sheet of aluminum foil and put it into a 200 degrees F oven to keep the cabbage rolls warm while making the final sauce.

Add the cornstarch solution to the pan juices; cook, stirring, until the sauce boils and thickens. Pour the sauce over the rolls and sprinkle with green onion. Serve with hot brown rice.

For Chinese Pepper Mix: Place peppercorns in a small ungreased skillet. Turn heat to high and stir until peppercorns smoke lightly. (Roasting the peppercorns heightens their flavor.) Immediately tip out and cool.

Transfer to a pepper grinder, ready for use.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Onion Soup Mix Saves The Day

Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.