This is a great recipe for a cold winter day, it will warm you right up! The stuffing can also be very versatile and you can just add any root vegetable you have around your house!
Yield: 4 servings
Prep time: 20 minutes
Total time: 50 minutes
1 lb | ground turkey
10-12 | napa cabbage leaves
1 cup | cooked rice
1 1/2 cups | diced vegetables, I used carrots, celery, and celeriac, but most root vegetables will work
1/4 cup | chicken broth
1 | egg, beaten
1 tbsp | sesame oil
1 tbsp | ginger, grated
4 tbsp | soy sauce
1 tbsp | extra virgin olive oil
1/4 tsp | asafetida
- Bring a pot of lightly salted water to a boil, and blanch the cabbage leaves a couple at a time for a minute or so until slightly tender. Taking out with tongs and setting aside to cook.
- In a skillet over medium heat, add the olive oil. Once the oil is hot add the vegetables and ginger, cook until the vegetables start to soften, about 5 minutes. Then remove from heat and allow to cool.
- Combine the vegetables with the rice, the raw ground turkey and egg. Stir in 2 tablespoons of the soy sauce, the asafetida and 1/2 of a tablespoon of sesame oil.
- Preheat the oven to 400 degrees Fahrenheit and begin to prepare the cabbage rolls. Lay a blanched cabbage leaf with the stem facing you, spoon about 1/4 of a cup of the mixture into the stem of the cabbage. Roll up the cabbage, doing your best to keep it all in the sides. Because it is napa cabbage you can’t really fold in the sides, but it will still hold it shape pretty well. Repeat until all cabbage leaves are used.
- If you have any leftover mixture cook in a skillet over medium heat until the meat is cooked completely through, about 7-10 minutes.
- In a small bowl combine the 2 tablespoons of soy sauce, the 1/2 tablespoon of sesame oil and the chicken broth and pour the mixture over the cabbage leaves.
- Bake for 30 minutes or until the cabbage is browned on top and the temperature reaches 160 degrees Fahrenheit on the inside. Serve hot, and enjoy!