Wednesday, August 27, 2014

Asian Cabbage Rolls & Cucumber-Tomato Salad

Justin's made an Eastern-European style cabbage rolls a few times and we have a recipe for them here.  But ever since he did, I was thinking of other things we could stuff cabbage rolls with... and I instantly craved an egg roll-type pork filling.  Today I finally remembered to make it, along with a chopped vegetable Asian style salad.

Wow.  I first posted this using a song we already used.  That was smooth.  Let's go with something different.... and angry.  Paint It Black doing "Labor Day".  Because sometimes... it feels like a nine to five death march.  -jen

Prep Time:  15-20 minutes
Rest Time:  30 minutes
Cook Time:  35 minutes
Difficulty:  Medium
Makes:  About 12 rolls
  • 1 pound ground pork
  •  whole Napa cabbage leaves
  • 1.5 cup Napa cabbage, chopped fine
  • 1 cup mushrooms, chopped fine
  • 1/2 cup shredded carrots
  • 1/2 cup bean sprouts, chopped
  • 1/3 cup green onions, chopped fine (2-3 medium onions)
  • 1/3 cup red bell pepper, finely diced
  • 1 small jalapeño, finely diced
  • 1/4 cup cilantro, chopped
  • 4 teaspoons garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons dark soy sauce
  • 4 teaspoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon fish sauce
  • 1 teaspoon Sambal (Asian chili paste)
  • 1/2 teaspoon ground black pepper
On a large cutting board or your counter, use a rolling pin to flatten the whole cabbage leaves, one
leaf at a time.  This will help with the rolling process.  Make sure to break down the ribs.  Set aside.

Preheat oven to 400 degrees F.

In a large bowl, combine all remaining ingredients.  Cover with plastic wrap and refrigerate for at least 30 minutes or as long as overnight.  Drain off any excess juice.  Lay two cabbage leaves out, slightly overlapping with the stems nearest you.  Measure 1/4-1/3 cup of the meat mixture and place in the center of the leaves.  Starting with the stems, carefully roll-up over meat, tucking sides in as you go.

Place rolls seam-side down in a 9x13 baking dish.  (Line with foil for easier clean up!)  Cover tightly with foil and bake at 400 degrees F for 30-35 minutes, until pork is cooked thoroughly (160 degrees).

Serve with Asian Dipping Sauce (recipe below).

(It's like pot sticker sauce!)
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons garlic, minced
  • 2 teaspoons green onion (1 medium onion)
  • 1/4-1/2 cup dark soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame seed oil
  • 1/2 teaspoon Sambal (Asian chili paste)
Combine all ingredients in a small bowl.

Time:   15 minutes
Difficulty:  Easty
Makes:  about 4 cups
  • 1 to 1.5 cups cherry tomatoes, halved (about 16)
  • 1/4 cup green onions, chopped (3 medium onions)
  • 2 teaspoons fresh ginger, minced
  • 1/4 cup cilantro, chopped
  • juice of 1 lemon (about 2 teaspoons)
  • 2 tablespoons toasted sesame seed oil
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame seeds
Split cumbers in half length-wise.  Using a spoon, scoop out the seeds and discard.  Dice cucumbers.  Add remaining ingredients and toss.  If you can make this ahead of time, the taste improves after it rests a while. 

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