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Asian Cabbage Rolls With Spicy Porkcookbook Recipe

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dairy free low carb nut free New Year's german

Comments

The pork was surprisingly flavorful, would make again just for the meat. I made 1/2 recipe and, given all the chopping I ended up doing (see below), I wish I would have made the full recipe and frozen some of the cooked meat. Didn't have napa cabbage so I wrapped 1/2 what I made in green cabbage which wasn't ideal and made the rest of the pork into personal meatloves/muffins. To make more veg-ful, subbed out rice (cauliflower) and egg (flax "egg"), and added a little onion and red bell pepper. The mix stuck together remarkably well and am thinking about crumbling leftovers into a stuffed, roasted kabocha squash.
Lauren Penney   •  30 Sep   •  Report
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Ingredients

1 large head napa cabbage

1 teaspoon salt

1/2 pound ground pork or turkey

1/2 cup cooked white rice

1/4 pound shiitake mushrooms, finely chopped

1 large egg, beaten

1 1/2 teaspoons toasted sesame oil

2 tablespoons soy sauce

One 1-inch piece fresh ginger, peeled and grated

3 cloves garlic, grated or 2 teaspoons garlic paste

Freshly ground black pepper

3 scallions, chopped

1 cup fresh cilantro, chopped

FOR THE SAUCE:

2 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

1/3 cup low-sodium chicken broth

1 tablespoon toasted sesame oil

1/2 teaspoon sugar

1/2 - 1 teaspoon sriracha or other hot chili sauce, to taste (optional)

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