Mushroom-stuffed red cabbage rolls

Step 1/ 6

• 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

• 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

• 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.

Step 5/ 6

• 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

• 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!