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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!
 
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Asian
Ingredients Method

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

Method
 

Spicy Asian Sauce
  1. Mix all the sauce ingredients into a saucepan EXCEPT the cornstarch and water mixture. Boil for 3 minutes.
  2. Add the cornstarch and water mix and cook till thickened. Pour over Asian cabbage rolls.
Cabbage Rolls
  1. 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.
  2. Cook celery, garlic, and onions till translucent. Set aside, then cook the ground meat in the same pan. Drain grease off meat.
  3. Add cooked brown rice and veggies to the meat and mix well.
  4. Divide mixture into all 6 blanched cabbage leaves. Fold them over and place them in an olive oil sprayed casserole dish.
  5. Pour sauce over the cabbage rolls. Cook for 20 minutes in a 350° or until bubbly.
Container count for Portion Fix/21 Day Fix for 1 cabbage roll and extra sauce: 3 Green, ½ Red, ½ Yellow