spicy asian stuffed cabbage
An Asian twist on traditional cabbage rolls filled with quinoa, walnuts and mushrooms and smothered in a spicy tomato hoisin sauce.
Equipment
- high-speed blender or food processor
Ingredients
- 1 large head of savoy cabbage
Filling
- 50 grams walnuts
- 50 grams quinoa uncooked
- 15 ml extra virgin olive oil 30 ml water if avoiding oil
- 35 grams green onions reserve 10 grams for serving
- 120 grams bamboo shoots
- 120 grams water chestnuts
- 75 grams onion
- 5 grams garlic
- 10 grams minced garlic
- 300 grams mushrooms
- 30 ml soy sauce
Sauce
- 60 ml water
- 400 grams plum tomatoes canned
- 60 ml soy sauce
- 45 ml hoisin sauce
- 15 ml rice wine vinegar
- 10 grams garlic
- 15 ml sriracha adjust for taste
Instructions
Filling:
- Pour boiling water over walnuts and let sit for 30 minutes.
- Add quinoa and 187.5 ml ¾ cups water to a saucepan and cook for 15 -20 minutes until al dente but not completely done.
- Finely dice the onion, garlic and mushrooms in the food processor.
- Heat olive oil or few tablespoons water in a pan over medium heat and add onion, garlic, ginger and mushrooms and sauté for about ten minutes.
- Next walnuts, water chestnuts and bamboo shoots too the food processor until finely chopped and when quinoa is almost done, add walnuts, water chestnuts, bamboo shoots, green onions and quinoa into a pan with soy sauce and continue to sauté for five minutes.
- Add in salt and pepper and remove from heat.
Sauce:
- Place all sauce ingredients in a blender and blend until combined.
Assembly:
- Preheat oven to 190 C ( 375 F) and have a large casserole/ baking dish ready.
- Meanwhile, bring a large pot of water to a boil.
- Gently remove the 15 outer leaves from the head cabbage –being sure not to tear or break the leaves.
- Place four to five leaves at a time in the boiling water and cook one to two minutes or until pliable. Rinse with cold water and then transfer to a clean kitchen towel to cool. Repeat with remaining leaves. (Optional: if some leaves have a thick middle spine, cut out with kitchen shears as this part of the cabbage is the least palatable in my opinion).
- Once cooled, scoop one to two large spoonfuls of the mixture into the middle of the cabbage leaf. Fold sides over the middle and roll up until you have a closed roll.
- Place the cabbage seam side down in a large casserole dish. Continue rolling and stuffing until all of the filling is gone.
- Pour the sauce over the cabbage and cover tightly with foil. Bake in the oven for 30 minutes, checking half way.
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