SHEREE'S ASIAN CABBAGE ROLLS Recipe

Name: SHEREE'S ASIAN CABBAGE ROLLS
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head Napa Cabbage; 1 tsp salt; 8 oz tomato sauce or condescended tomato soup; 3 tbsp hoison sauce; 1/2 tsp sriracha sauce or Franks hot sauce; 2 tsp oyster sauce; 2 tbsp rice wine vinegar; 2 tbsp tomato paste; 2 tbsp honey or syrup; 1 egg; 1/2 cup cooked rice; 1 medium onion diced; 2 stick celery, diced; 1 tsp ground ginger; 2 tbsp soy sauce; 2 tsp sesame oil; 1/3 cup shredded carrots; 1 lb chicken, ground raw; 1 tbsp cornstartch; 1/3 aneheim pepper..... or 1 chili pepper

Servings: persons

1 head Napa Cabbage
1 tsp salt
8 oz tomato sauce or condescended tomato soup
3 tbsp hoison sauce
1/2 tsp sriracha sauce or Franks hot sauce
2 tsp oyster sauce
2 tbsp rice wine vinegar
2 tbsp tomato paste
2 tbsp honey or syrup
1 egg
1/2 cup cooked rice
1 medium onion diced
2 stick celery, diced
1 tsp ground ginger
2 tbsp soy sauce
2 tsp sesame oil
1/3 cup shredded carrots
1 lb chicken, ground raw
1 tbsp cornstartch
1/3 aneheim pepper..... or 1 chili pepper

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.
2
let cabbage sit for 30 minutes.
3
***** DO NOT CUT UP THE 12 LEAVES REMOVED (added after review)
4
spray a 3 qt casserole dish.... set aside and preheat oven to 400
5
cut heavy vein so that leaf lays flat..
6
immerse leaves in boiling water for 2 minutes until leaf is limp... allow to cool..
7
rinse the cut up cabbage in the colander .
8
.
9
and allow to drain in sink..
10
*** the second time I made these I used condensed tomato soup (just cheap) because I was out of sauce.... OMG ....VERY GOOD!!!
11
!
12
mix all the items for filling in bowl EXCEPT THE CABBAGE IN THE COLANDER
13
sprinkle cornstarch ... and mix by hand
14
RINSE THE SALT OFF THE CABBAGE IN COLANDER !!!
15
!
16
after the cabbage has drained add to meat .. add 1/3 cup of sauce .
17
reserve the remainder of sauce to cover rolls.... mix and mix by hand
18
use cabbage leaves and put 1/2 cup of filling in the cabbage.. roll and set in pan seam side down.
19
**** roll mixture from tip of leaf to bottom of leaf...
20
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...
21
**** they also freeze....
22
I make my rolls then wrap individually with clear wrap...
23
I put them in a Ziploc bag.... so that I am able to pull out whenever....

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 head Napa Cabbage, 1 tsp salt, 8 oz tomato sauce or condescended tomato soup, 3 tbsp hoison sauce, and more.

Yes, SHEREE'S ASIAN CABBAGE ROLLS falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

SHEREE'S ASIAN CABBAGE ROLLS

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions