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We hope you got insight from reading it, now let’s go back to sheree's asian cabbage rolls recipe. You can cook sheree's asian cabbage rolls using 22 ingredients and 15 steps. Here is how you do it.
The ingredients needed to prepare SHEREE'S ASIAN CABBAGE ROLLS:
- Prepare 1 head Napa Cabbage
- Get 1 tsp salt
- Take sauce
- Provide 8 oz tomato sauce or condescended tomato soup
- Use 3 tbsp hoison sauce
- Prepare 1/2 tsp sriracha sauce or Franks hot sauce
- Take 2 tsp oyster sauce
- Use 2 tbsp rice wine vinegar
- Provide 2 tbsp tomato paste
- Provide 2 tbsp honey or syrup
- You need filling
- Provide 1 egg
- Use 1/2 cup cooked rice
- Prepare 1 medium onion diced
- Prepare 2 stick celery, diced
- Provide 1 tsp ground ginger
- You need 2 tbsp soy sauce
- Take 2 tsp sesame oil
- Provide 1/3 cup shredded carrots
- Provide 1 lb chicken, ground raw
- Provide 1 tbsp cornstartch
- Get 1/3 aneheim pepper….. or 1 chili pepper
Instructions to make SHEREE'S ASIAN CABBAGE ROLLS:
- REMOVE THE 12 OUTER LEAVES OF THE NAPA CABBAGE… cut up the REMAINDER of the medium head…. into strips and sprinkle salt on cabbage in a colander and set in the sink. let cabbage sit for 30 minutes.
- ***** DO NOT CUT UP THE 12 LEAVES REMOVED (added after review)
- spray a 3 qt casserole dish…. set aside and preheat oven to 400°
- cut heavy vein so that leaf lays flat..
- immerse leaves in boiling water for 2 minutes until leaf is limp… allow to cool..
- rinse the cut up cabbage in the colander . . and allow to drain in sink..
- *** the second time I made these I used condensed tomato soup (just cheap) because I was out of sauce…. OMG ….VERY GOOD!!!!
- mix all the items for filling in bowl EXCEPT THE CABBAGE IN THE COLANDER
- sprinkle cornstarch … and mix by hand
- RINSE THE SALT OFF THE CABBAGE IN COLANDER !!!!
- after the cabbage has drained add to meat .. add 1/3 cup of sauce . reserve the remainder of sauce to cover rolls…. mix and mix by hand
- use cabbage leaves and put 1/2 cup of filling in the cabbage.. roll and set in pan seam side down.
- **** roll mixture from tip of leaf to bottom of leaf…
- lay in casserole dish and cover with sauce…. casserole dish should hold 12 rolls… bake covered for 20 minutes…. uncover and cook 15 minutes more…
- **** they also freeze…. I make my rolls then wrap individually with clear wrap… I put them in a Ziploc bag…. so that I am able to pull out whenever….
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