Stuffed Napa Cabbage Rolls

Stuffed Napa Cabbage Rolls
One head of Napa Cabbage
one package of ground turkey 8 ounces (or beef if you prefer)
1 cup cooked rice
one small can of crushed tomatoes
one yellow onion roughly chopped
teaspoon of granulated garlic
one teaspoon of Worcestershire sauce
grated Colby Jack approximately a cup (more if you like)
salt to taste
fresh ground black pepper to taste

Preheat your oven to 350
Begin by blanching the individual Napa cabbage leaves in a pot of salted boiling water, approximately 8 minutes drain and set aside on paper towels. Brown the turkey meat in a drizzle of olive oil with the onion, granulated garlic, and Worcestershire sauce. Drain and place mixture in a food processor and pulse to make a smooth consistency. Place meat mixture back in the skillet, add the already cooked rice, the can of crushed tomatoes, salt and pepper to taste. Stir and cook about 8 minutes so the rice can absorb the flavors of the meat, garlic and tomatoes. 

In a 8" x 8" drizzle olive oil. Place about a tablespoon of the meat mixture in the leafy end of the cabbage leaf and roll toward the stem like a tortilla, Add grated colby and fresh ground black pepper, bake for 25 minutes.

recipe by Trish Barton 

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