I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Friday, October 21, 2022

Asian Cabbage Rolls

The umaminess is real! 😋 

Sweet, spicy, salty and pungent all rolled up together in these Asian-inspired beauties! A twist on the usual Polish, Ukrainian, Romanian, Turkish cabbage rolls... they seem to have a little history everywhere! Who doesn't love a good cabbage roll?


1 1/2 cups water
1/4 cup tomato paste 
1/4 cup light soya sauce
3 tbsps hoisin sauce
3 tbsps brown sugar
1 tbsp rice wine vinegar 
1 1/2 - 2 tsps sriracha sauce
4 tsps minced garlic 
1 tbsp minced ginger 
2 tbsps cornstarch

1 green cabbage, 12 leaves and 3 cups shredded
2 carrots, shredded 
1 lb ground pork 
1 cup cooked rice
1 small onion, chopped 
4 tsps minced garlic 
1 tbsp minced ginger 
1/4 cup soya sauce
1 egg, beaten 
Sesame seeds to garnish 

Whisk the sauce ingredients together in a saucepan. Bring to a boil, then reduce heat to medium low and simmer 3-4 minutes. Remove 1/4 cup of sauce and cool in the fridge. Set the rest of the sauce aside. (This sauce is so good I may make some up to use with chicken breasts or pork tenderloin!)

To prepare the cabbage first remove all the tough outer leaves. Score with a knife around the stem.

Carefully lower the cabbage head into a large pot of boiling water. Boil 3-4 minutes then take it out of the water and remove what leaves you can. Score again and return to the water. Continue doing this until you have 12 leaves. Boil the leaves 1-2 minutes to soften then cut a wedge in each leaf to remove some of the thick vein. Pat dry with paper towels. Shred more of the cabbage to make 3 cups. Place shredded cabbage and carrots in a strainer and lower into the boiling water for 1 minute. Then run under cold water and drain well.

Preheat the oven to 400°F and oil a 13 X 9" baking dish. 
Mix the cabbage, carrots, pork, rice, onion, garlic, ginger, soya sauce, egg and reserved 1/4 cup sauce together. Divide the filling in 12. Take a large spoonful and place filling in the end of the cabbage leaf. Tuck end in and start to roll, folding the sides in and ending at the stem end. Place seam side down in prepared dish.

Once the rolls are completed spoon the sauce all over them.

Cover the baking dish with foil and bake for 45-50 minutes or until internal temperature reaches 165°F.

Cool 5-10 minutes then serve with sesame seeds on a spoonful of sauce.

Serves 6 people, 2 rolls per serving
Adapted from: fromachefskitchen.com

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