Asian Cabbage Rolls

I was feeling ambitious the other day and decided to try my hand at a delightful recipe I found a while ago but never tried due to the longer process. But I rolled up my sleeves and went at it. These cabbage rolls are a smart way to cut calories and are delicious. I think I deserve a pat on the back for taking these on after a 9 1/2 hour work day. Yay me!

Asian Cabbage Rolls

Ingredients:

• 1 small head of napa cabbage
• 1 lb of beef or ground pork uncooked
• 2 carrots (shredded)
• 1 cup cooked brown rice 
• 4-5 garlic cloves (minced)
• 2 tbsp ginger (minced)
• 2 stalks green onion diced
• 1 small onion (diced)
• 3 tbsp low sodium soy sauce
• 2 tbsp toasted sesame oil
• 2 tsp hoison sauce
• salt and pepper
• chili sauce for topping or whatever you may prefer

Directions:

1. Preheat oven to 400 degrees.
2. In a large bowl mix all ingredients minus cabbage together.
3. In a large skillet boil water and place large leaves in for two minutes at a time until soft. Use tongs to remove leaves and let cool on a cutting board.
4. Place about a 1/3-1/2 cup of beef mixture a couple inches away from the leafy end of cabbage leaves, fold over leaf end over mixture and continue to roll. I made about 12 rolls with all my ingredients.

      5.  Place tightly in a 9x12 baking pan add a cup of water and bake for 30-35 minutes.

      6.  Place your sauce of choice on top and eat up!

Happy Eatings everyone!