Spicy Asian Cabbage Rolls (Portion Fix/21 Day Fix)
These Spicy Asian Cabbage Rolls give the classic favorite a fun twist. You can adjust how much spice you add, making it family-friendly!
Ingredients
Spicy Asian Sauce
- 1 can low sodium chicken broth
- 1 can tomato paste
- 1 tablespoon unseasoned rice vinegar
- 1/4 cup low sodium soy sauce
- 2 tablespoons hoisen sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 2 teaspoons onion powder
- 2 teaspoons powdered ginger
- 2 tablespoons cornstarch mixed with 2 tablespoons of water
Cabbage Rolls
- 1 head Asian cabbage
- olive oil cooking spray
- 1 tablespoons olive oil
- 1 cup asian cabbage, chopped
- 1 cup celery, minced
- 1 cup onion, minced
- 1 cup cooked mushrooms, chopped - fresh or canned
- 1 pound ground meat, turkey/chicken/beef
- 1 ½ cup cooked brown rice
Instructions
Spicy Asian Sauce
- Mix all the sauce ingredients into a saucepan EXCEPT the cornstarch and water mixture. Boil for 3 minutes.
- Add the cornstarch and water mix and cook till thickened. Pour over Asian cabbage rolls.
Cabbage Rolls
- Detach 6 outer leaves from the Asian Cabbage. Trim the stems and blanch each leaf in boiling water for less than 30 seconds. Set aside to stuff.
- Cook celery, garlic, and onions till translucent. Set aside, then cook the ground meat in the same pan. Drain grease off meat.
- Add cooked brown rice and veggies to the meat and mix well.
- Divide mixture into all 6 blanched cabbage leaves. Fold them over and place them in an olive oil sprayed casserole dish.
- Pour sauce over the cabbage rolls. Cook for 20 minutes in a 350° or until bubbly.