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SHEREE'S ASIAN CABBAGE ROLLS

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We hope you got benefit from reading it, now let’s go back to sheree's asian cabbage rolls recipe. To cook sheree's asian cabbage rolls you only need 22 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to cook SHEREE'S ASIAN CABBAGE ROLLS:
  1. Take 1 head Napa Cabbage
  2. Take 1 tsp salt
  3. Get sauce
  4. Get 8 oz tomato sauce or condescended tomato soup
  5. Get 3 tbsp hoison sauce
  6. You need 1⁄2 tsp sriracha sauce or Franks hot sauce
  7. Use 2 tsp oyster sauce
  8. Provide 2 tbsp rice wine vinegar
  9. Provide 2 tbsp tomato paste
  10. You need 2 tbsp honey or syrup
  11. Provide filling
  12. Provide 1 egg
  13. Get 1⁄2 cup cooked rice
  14. Get 1 medium onion diced
  15. Take 2 stick celery, diced
  16. Take 1 tsp ground ginger
  17. Prepare 2 tbsp soy sauce
  18. Get 2 tsp sesame oil
  19. Prepare 1⁄3 cup shredded carrots
  20. Provide 1 lb chicken, ground raw
  21. Provide 1 tbsp cornstartch
  22. Use 1⁄3 aneheim pepper….. or 1 chili pepper
Instructions to make SHEREE'S ASIAN CABBAGE ROLLS:
  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. let cabbage sit for 30 minutes.
  2. ***** DO NOT CUT UP THE 12 LEAVES REMOVED (added after review)
  3. spray a 3 qt casserole dish…. set aside and preheat oven to 400°
  4. cut heavy vein so that leaf lays flat..
  5. immerse leaves in boiling water for 2 minutes until leaf is limp… allow to cool..
  6. rinse the cut up cabbage in the colander . . and allow to drain in sink..
  7. *** the second time I made these I used condensed tomato soup (just cheap) because I was out of sauce…. OMG ….VERY GOOD!!!!
  8. mix all the items for filling in bowl EXCEPT THE CABBAGE IN THE COLANDER
  9. sprinkle cornstarch … and mix by hand
  10. RINSE THE SALT OFF THE CABBAGE IN COLANDER !!!!
  11. after the cabbage has drained add to meat .. add 1⁄3 cup of sauce . reserve the remainder of sauce to cover rolls…. mix and mix by hand
  12. use cabbage leaves and put 1⁄2 cup of filling in the cabbage.. roll and set in pan seam side down.
  13. **** roll mixture from tip of leaf to bottom of leaf…
  14. 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…
  15. **** they also freeze…. I make my rolls then wrap individually with clear wrap… I put them in a Ziploc bag…. so that I am able to pull out whenever….

This makes the cabbage leaf easier to roll up and provides two "flaps" to place over the meat. Give the broccoli slaw a quick blanch in the boiling water you used for the cabbage. This recipe is the Chinese style cabbage rolls that I used to make as a teenager. The flavor still lingers on in my memory after a lapse of so many years. Asian Slaw is a crunchy Asian salad with shredded vegetables, fresh herbs and a great Asian Dressing.

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