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Ingredientes
- 1/2 lb grnd turkey
- 1 Tbsp. soy sauce
- 1 Tbsp. dry sherry or possibly Chinese rice wine
- 1 Tbsp. cornstarch
- 4 x dry black mushrooms
- 1 sm carrot grated
- 2 x green onions, including tops thinly sliced
- 1/3 c. coarsely-minced water chestnuts
- 1 x egg white lightly beaten
- 2 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp freshly-grnd white pepper
- 2/3 c. vegetable juice cocktail
- 1/3 c. chicken broth
- 2 Tbsp. rice vinegar
- 1 Tbsp. soy sauce
- 1/4 tsp freshly-grnd white pepper
- 8 lrg Chinese (napa) cabbage leaves
- 1 Tbsp. vegetable oil
- 2 tsp chopped garlic
- 2 tsp chopped ginger
- 1 1/2 tsp cornstarch dissolved in
- 1 Tbsp. water
- 1 x green onion, including top thinly sliced Cooked brown rice warm
Direcciones
- Combine the turkey and marinade ingredients in a large bowl; mix well, cover, and chill for 30 min. Soak the mushrooms in hot water to cover for 30 min; drain. Cut off and throw away the stems and coarsely chop the caps. Add in the mushrooms and remaining stuffing ingredients to the turkey, mix well, and set aside. Combine the sauce ingredients in a small bowl; set aside.
- Cook the cabbage leaves in a large pot of boiling water till they are limp, about 2 min. Drain, rinse under cool running water, and drain again. To stuff each leaf, mound 1/8 of the stuffing at the stem end, fold the bottom of the leaf over the stuffing, then fold over the right and left sides; roll the whole package over once to enclose the stuffing.
- Place a 10-inch frying pan over high heat till warm. Add in the vegetable oil, swirling to coat the bottom of the pan. Add in the garlic and ginger; cook, stirring, till fragrant, about 10 seconds. Remove the pan from the heat and arrange the cabbage rolls seam-side down in a single layer in the pan. Pour the sauce over the rolls. Return the pan to medium-low heat; cover and simmer for 25 min.
- Lift the rolls out with a slotted spoon and transfer them to a serving platter. Add in the cornstarch solution to the pan juices; cook, stirring, till the sauce boils and thickens. Pour the sauce over the rolls and sprinkle with green onion. Serve with warm brown rice.
- This recipe yields 8 rolls.
- Tip: You can use lean grnd beef or possibly chicken in place of the turkey.
- Comments: Let the cabbage roll! Each country has a version of the homey dish. What makes this Chinese The Chinese (napa) cabbage - and the marinade and stuffing made with typical Chinese ingredients.
- Yield: 8 rolls
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 859g | |
| Calories 936 | |
| Calories from Fat 474 | 51% |
| Total Fat 53.09g | 66% |
| Saturated Fat 10.05g | 40% |
| Trans Fat 0.35g | |
| Cholesterol 229mg | 76% |
| Sodium 3448mg | 144% |
| Potassium 1855mg | 53% |
| Total Carbs 39.59g | 11% |
| Dietary Fiber 6.2g | 21% |
| Sugars 14.78g | 10% |
| Protein 70.62g | 113% |
