Asian Cabbage Rolls Recipe


Cook Eat Share
60 mins (prep 20, cooking 40)
23 ingredients
4 servings
This recipe is adapted from one that appeared in Cuisine At Home recently. I made some modifications to the recipe as I did not have a couple of ingredients on hand. I used dried ginger; use fresh if you have it as it would have better flavor. You can make the sauce and filling early in the day, and build the rolls, but wait until you are ready to bake to pour the sauce over the top. I served the cabbage rolls with additional brown rice and green beans. Pot stickers would be a nice substitution if you don't want more rice. As for a wine the pork and soy sauce stand up to a food friendly red. I opted for Jacuzzi Family Vineyards Sonoma Coast 2010 Estate Pinot Noir which worked well.

Categories:  asian ,
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Ingredients

Nutrition

Serving Size (210.98 g)
Servings 4
Amount per Serving
Calories 250.02 Calories from Fat 22.86
% Daily Value *
Total Fat 2.54g 15.61%
Saturated Fat 0.25g 5.02%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1093.37mg 182.23%
Total Carbohydrate 49.75g 66.33%
Dietary Fiber 6.2 g 99.13%
Sugars 4.97 g %
Protein 11.49g 91.89%
Vitamin A 6673.47IU% Vitamin C 186.41mg%
Calcium 421.42mg% Iron 14.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
ground pork, shitake mushrooms, edamame beans, toasted sesame oil, ground ginger, napa cabbage, sauce, low sodium, sriracha chili sauce, ground ginger, toasted sesame oil
 

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