Monday, April 22, 2013

Chinese Stuffed Cabbage

Chinese Stuffed Cabbage

1 head green cabbage
1 package (1.2 pounds) Shady Brook Farms® 93/7 Lean Ground Turkey 
1/2 cup chopped green onions, white and light green parts only
8 medium shiitake mushrooms, stemmed and chopped
2 tablespoon low sodium soy sauce, plus extra for seasoning
2 tablespoons cornstarch
1 tablespoon chopped ginger
1 teaspoon Asian sesame oil
2 stalks celery, cut on an angle into 1/4-inch slices
2 medium carrots, peeled and cut on an angle into 1/4-inch slices
3 cups low-sodium chicken broth
2 tablespoons chopped cilantro

How to prepare this recipe:
1. Core cabbage; gently separate into at least 12 individual leaves.
2. Bring a large pot of water to the boil; add the cabbage leaves and simmer 2-3 minutes or until slightly limp.
3. Drain and rinse with cold water.
4. In mixing bowl, combine turkey, green onions, mushrooms, 2 tablespoons soy sauce, cornstarch, ginger and sesame oil. Mix gently but thoroughly.
5. Divide turkey mixture into 12 equal portions and shape into logs. Place one log at the stem end of each cabbage leaf and roll up, folding in sides like an eggroll.
6. Place in large, deep skillet, seam side down; scatter celery and carrots between cabbage rolls. Add broth; bring to a simmer and cook, covered, 20 minutes.
7. Taste broth and season with soy sauce, if desired.
8. For each serving, place 2 cabbage rolls in a bowl with some of the broth and vegetables; sprinkle with cilantro.

No comments:

Post a Comment