|8 leaves||red cabbage|
|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|
|oil for brushing|
|cilantro for serving|
|sesame seeds for serving|
|chili for serving|
This lovely red wine has a higher tannin to go with the meat at same time as a fruitiness to enhance the asian flavors
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.
Peel and chop garlic, ginger, and shallots. Finely chop cilantro and chili. Peel and finely dice mushrooms.
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.
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.
Transfer all filled red cabbage rolls seam side-down into a baking dish. Brush with some oil.