Adapted from aggieskitchen.com
1 lb ground beef, turkey or pork
2 carrots, shredded
1 c. cooked brown rice or quinoa
3-4 garlic cloves, minced
2 T. fresh ginger, minced (could use 1-2 t. dried ginger if you cannot find fresh ginger)
1 small onion, minced
3 T. soy sauce
2 T. sesame oil (can substitute olive oil)
2 t. rice vinegar
1 t. chili or chili-garlic sauce (optional)
Salt and pepper, to taste
Leaves from 1 large of Chinese cabbage (you may substitute savoy cabbage)
We like to add some additional chopped Chinese cabbage to the filling of our cabbage rolls.
Preheat oven to 400 degrees. Prepare filling by gently combining uncooked beef (or turkey), shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, chili sauce and a pinch of salt and black pepper in a large mixing 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 in preheated oven for about 30-35 minutes or until completely cooked through.
Serve with juices from baking dish and additional chili sauce.