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Before you jump to SHEREE'S ASIAN CABBAGE ROLLS recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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Hence, it should be fairly obvious that it’s not at all difficult to add healthy eating to your life.

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 achieve that.

The ingredients needed to prepare SHEREE'S ASIAN CABBAGE ROLLS:

  1. Prepare 1 head of Napa Cabbage.
  2. Provide 1 tsp of salt.
  3. Use of sauce.
  4. Provide 8 oz of tomato sauce or condescended tomato soup.
  5. Get 3 tbsp of hoison sauce.
  6. Use 1/2 tsp of sriracha sauce or Franks hot sauce.
  7. You need 2 tsp of oyster sauce.
  8. Use 2 tbsp of rice wine vinegar.
  9. You need 2 tbsp of tomato paste.
  10. You need 2 tbsp of honey or syrup.
  11. Get of filling.
  12. Prepare 1 of egg.
  13. Take 1/2 cup of cooked rice.
  14. Use 1 medium of onion diced.
  15. Use 2 stick of celery, diced.
  16. Use 1 tsp of ground ginger.
  17. Provide 2 tbsp of soy sauce.
  18. Get 2 tsp of sesame oil.
  19. Provide 1/3 cup of shredded carrots.
  20. Prepare 1 lb of chicken, ground raw.
  21. Use 1 tbsp of cornstartch.
  22. Provide 1/3 of aneheim pepper….. or 1 chili pepper.

Instructions to make SHEREE'S ASIAN CABBAGE ROLLS:

  1. 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..
  2. ***** DO NOT CUT UP THE 12 LEAVES REMOVED (added after review).
  3. spray a 3 qt casserole dish…. set aside and preheat oven to 400°.
  4. cut heavy vein so that leaf lays flat…
  5. immerse leaves in boiling water for 2 minutes until leaf is limp… allow to cool…
  6. rinse the cut up cabbage in the colander . . and allow to drain in sink…
  7. *** the second time I made these I used condensed tomato soup (just cheap) because I was out of sauce…. OMG ….VERY GOOD!!!!.
  8. mix all the items for filling in bowl EXCEPT THE CABBAGE IN THE COLANDER.
  9. sprinkle cornstarch … and mix by hand.
  11. 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.
  12. use cabbage leaves and put 1/2 cup of filling in the cabbage.. roll and set in pan seam side down..
  13. **** roll mixture from tip of leaf to bottom of leaf….
  14. 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….
  15. **** 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…..

The head has bigger leaves, making. The cabbage rolls are stuffed with ground pork mixed with ginger, garlic, shiitake mushrooms, shredded carrots, scallions and rice. Before putting the rolls into the oven, they're brushed with some diluted hoisin sauce to keep them moist. The result is like an Asian meatball wrapped in cabbage. Although not traditional Japanese cuisine, cabbage rolls with pork filling served in a clear chicken broth are pretty and delicious.

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