Mushroom-stuffed red cabbage rolls

Mushroom-stuffed red cabbage rolls

Based on 11 ratings

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
20g
Fat
27g
Carb
15g

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 ginger
  • 2 shallots
  • 10 cilantro
  • 1 chili
  • 100 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 ground meat
  • 100 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!