Asian Style Cabbage Rolls

Appetizers

Asian Style Cabbage Rolls

Gluten-Free, Dairy-Free

Total Time: 2 Hours, 8-10 Rolls

• • • 1 pound ground beef
    • 2 tablespoons tamari
    • 1 tablespoon red chili paste
    • 4 garlic cloves, minced
    • 1 teaspoon ground ginger
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon ground ginger
    • 1 teaspoon rice vinegar
    • 1 small zucchini, shredded
    • ½ small onion, finely minced

   

  Instructions

  1. Preheat oven to 350° F. Place filling ingredients into a bowl and mix until combined. Set aside.
  2. Fill a large pot halfway with water and bring to a simmer. Core cabbage and place in simmering water. Carefully loosen cabbage leaves as they soften, setting them aside on a work surface.
  3. Cut a triangle shape at the base of each leaf to remove the thicker part of the stem.
  4. Place ⅓ cup of filling mixture into the center of one dried cabbage leaf. Roll up, tucking in the sides, and secure with a toothpick. Repeat with remaining cabbage leaves and filling.
  5. Place cabbage rolls in a single layer in an oven-safe dish, seam side down.
  6. Stir together the remaining ingredients and pour over cabbage rolls. Cover and bake for 25-40 minutes.
  7. Remove from oven and serve hot.