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1
Using sharp knife, remove core from cabbage.
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2
In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened.
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3
With tongs, remove and chill in cold water; set aside on towel, core down, to drain.
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4
Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes.
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5
Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated.
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6
Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink.
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7
Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute.
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8
Remove from heat; stir in rice.
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9
Let cool slightly.
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10
Stir in egg.
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11
Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone.
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12
Spoon about 1/3 cup filling onto each leaf.
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13
Fold end and sides over filling; roll up.
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14
Place rolls in single layer in large casserole dish.
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15
Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil.
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16
Pour over cabbage rolls.
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17
Cover and bake in 350u00b0F oven for 40 minutes.
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18
Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.
