Ingredients:
1 head cabbage
1 teaspoon sesame oil
4 green onions, sliced
2 garlic cloves, smashed
2 teaspoons minced gingerroot
1 1/2 cups coarsely chopped mushrooms ( about 4 oz)
1 lb lean ground chicken
1 small sweet red peppers, diced
1/2 cup chopped fresh coriander
2 tablespoons soy sauce
1/4 teaspoon hot pepper sauce
3/4 cup cooked rice
1 eggs, beaten
1 1/2 cups chopped canned tomatoes
1/3 cup rice vinegar
1/4 cup packed brown sugar ( I use brown sugar twin)
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced gingerroot
1 1/2 teaspoons sesame oil
Directions:
Using sharp knife, remove core from cabbage.
In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened.
With tongs, remove and chill in cold water; set aside on towel, core down, to drain.
Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes.
Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated.
Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink.
Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute.
Remove from heat; stir in rice.
Let cool slightly.
Stir in egg.
Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone.
Spoon about 1/3 cup filling onto each leaf.
Fold end and sides over filling; roll up.
Place rolls in single layer in large casserole dish.
Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil.
Pour over cabbage rolls.
Cover and bake in 350 F oven for 40 minutes.
Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.
Servings: 6
Time preparation: 40 min.
Time total: 93 min.