Mushroom-stuffed red cabbage rolls

Based on 11 ratings
Lisa

Lisa

Contributor

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
8 leaves red cabbage
2 cloves garlic
20 g ginger
shallots
10 g cilantro
chili (small)
100 g mushrooms (brown)
300 g ground meat (pork and beef)
100 g rice (cooked)
4 tbsp soy sauce
4 tbsp sesame oil
1 tbsp brown sugar
1 tbsp Sriracha
½ lime (juice)
salt
pepper
oil for brushing
cilantro for serving
sesame seeds for serving
chili for serving
Metric
Imperial

Utensils

  • oven
  • pot
  • cutting board
  • knife
  • bowl
  • pastry brush
  • baking dish

Nutrition per serving

Cal
381
Protein
20 g
Fat
27 g
Carb
15 g
  • Step 1/6

    Preheat oven to 170°C/340°F. Remove outer leaves and stem from a red cabbage and discard, then carefully remove some inner leaves. Blanch in salted boiling water, then transfer directly to an ice bath. Set aside.
    • 8 leaves red cabbage
    • oven
    • pot
    • cutting board
    • knife

    Preheat oven to 170°C/340°F. Remove outer leaves and stem from a red cabbage and discard, then carefully remove some inner leaves. Blanch in salted boiling water, then transfer directly to an ice bath. Set aside.

  • Step 2/6

    Peel and chop garlic, ginger, and shallots. Finely chop cilantro and chili. Peel and finely dice mushrooms.
    • 2 cloves garlic
    • 20 g ginger
    • shallots
    • 10 g cilantro
    • chili
    • 100 g mushrooms

    Peel and chop garlic, ginger, and shallots. Finely chop cilantro and chili. Peel and finely dice mushrooms.

  • Step 3/6

    Add ground meat, cooked rice, chopped garlic, ginger, shallots, cilantro, chili, and mushrooms to a bowl and stir to combine. Season with soy sauce, sesame oil, sugar, Sriracha, and lime juice. Season with salt and pepper to taste.
    • 300 g ground meat
    • 100 g rice
    • 4 tbsp soy sauce
    • 4 tbsp sesame oil
    • 1 tbsp brown sugar
    • 1 tbsp Sriracha
    • ½ lime
    • salt
    • pepper
    • bowl

    Add ground meat, cooked rice, chopped garlic, ginger, shallots, cilantro, chili, and mushrooms to a bowl and stir to combine. Season with soy sauce, sesame oil, sugar, Sriracha, and lime juice. Season with salt and pepper to taste.

  • Step 4/6

    Spoon 1 – 2 tbsp of filling onto the center of each red cabbage leaf. Fold the sides in, then roll the bottom over to seal.

    Spoon 1 – 2 tbsp of filling onto the center of each red cabbage leaf. Fold the sides in, then roll the bottom over to seal.

  • Step 5/6

    Transfer all filled red cabbage rolls seam side-down into a baking dish. Brush with some oil.
    • oil for brushing
    • pastry brush
    • baking dish

    Transfer all filled red cabbage rolls seam side-down into a baking dish. Brush with some oil.

  • Step 6/6

    Bake in the oven at 170°C/340°F for approx. 20 – 30 min. Serve with more cilantro, sesame seeds and chili on top. Enjoy!
    • cilantro for serving
    • sesame seeds for serving
    • chili for serving
    • oven

    Bake in the oven at 170°C/340°F for approx. 20 – 30 min. Serve with more cilantro, sesame seeds and chili on top. Enjoy!