Description
A comforting recipe featuring tender Napa cabbage leaves filled with a savory mix of ground meat, ginger, garlic, and rice, baked in a tangy tomato sauce.
Ingredients
Scale
- 1 head Napa cabbage
- 1 pound ground meat (beef, pork, or chicken)
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Tomato sauce (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Bring a large pot of water to a boil. Carefully peel off the leaves of the Napa cabbage and blanch them in boiling water for about 2–3 minutes until pliable. Remove and let cool.
- In a pan, sauté the diced onion and minced garlic in a little oil until translucent and fragrant. Add the ground meat, salt, pepper, soy sauce, grated ginger, and cooked rice. Mix well and cook until the meat is browned.
- Take a blanched cabbage leaf, place a spoonful of meat mixture at the base, fold the sides over, and roll tightly. Place seam-side down in a baking dish and cover with tomato sauce.
- Cover the dish with foil and bake for 30–40 minutes until hot and tender. Remove foil for the last 5–10 minutes for a roasted top. Let rest before serving.
Notes
For extra flavor, drizzle with soy or sesame oil and serve with pickled vegetables.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg