Mushroom-stuffed red cabbage rolls

Mushroom-stuffed red cabbage rolls

Based on 13 ratings
In app
Lisa

Lisa

Contributor

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

Ingredients

2Servings
MetricImperial
4 leaves
red cabbage
1 cloves
garlic
10 g
ginger
1
shallots
5 g
cilantro
½
chili (small)
50 g
mushrooms (brown)
150 g
ground meat (pork and beef)
50 g
rice (cooked)
2 tbsp
soy sauce
2 tbsp
sesame oil
½ tbsp
brown sugar
½ tbsp
Sriracha
¼
lime (juice)
salt
pepper
oil for brushing
cilantro for serving
sesame seeds for serving
chili for serving

Utensils

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

Nutrition per serving

Cal381
Fat27 g
Protein20 g
Carb15 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.
    • 4 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.
    • 1 cloves garlic
    • 10 g ginger
    • 1 shallots
    • 5 g cilantro
    • ½ chili
    • 50 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.
    • 150 g ground meat
    • 50 g rice
    • 2 tbsp soy sauce
    • 2 tbsp sesame oil
    • ½ tbsp brown sugar
    • ½ tbsp Sriracha
    • ¼ 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!

  • Enjoy your meal!

    Mushroom-stuffed red cabbage rolls

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