Healthy Asian Stuffed Cabbage Rolls
I went the entire Fourth of July weekend without having a single hot dog. Does that make me a little less American? I think it might. Regardless, what I did have – beer, brunch and plenty of pie – left me more than happy to accept the challenge of finishing the mass amount of veggies in my fridge, starting with a gorgeous Napa cabbage. These stuffed cabbage rolls are light and nutritious, but still absolutely packed with flavor (garlic, ginger and chili paste will do that!). They’re also plenty filling, keeping me perfectly satisfied until dinner. These reheat well, so I’m looking forward to enjoying them all week!
Healthy Asian Stuffed Cabbage Rolls
Adapted from Aggie’s Kitchen
Ingredients:
- 1 lb lean ground turkey, raw
- 2 carrots, shredded
- 1 cup cooked quinoa (1/4 cup raw)
- 4-5 garlic cloves, minced
- 2 tablespoons ginger, minced
- 1 small onion, minced
- 3 tablespoons low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon chili or chili-garlic sauce
- Leaves from 1 large head of Napa cabbage
Instructions:
- Preheat your oven to 400 degrees.
- Prepare your filling by gently combining all ingredients except cabbage in a large bowl.
- To make your leaves easy to roll, use a rolling pin to flatten to make leaves more pliable. If you find that your leaves are on the smaller side, use two to roll, overlapping both ends to make one big leaf.
- Spoon your filling into each leaf. Carefully roll each leaf tightly and place side by side in a large baking dish. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil. Bake for about 30-35 minutes or until completely cooked through.
- Serve with sauce of choice.
Makes 3-4 servings
