Asian Stuffed Cabbage

This is a very fast, easy and healthy dish to make. It also freezes well.

INGREDIENTS

• 8 ounces ground beef sirloin or ground turkey

• 4 ounces shiitake mushrooms, stems removed, caps coarsely chopped

• 1/2 cup cooked brown rice

• 4 garlic cloves, minced

• 1 tablespoon finely grated peeled fresh ginger

• 2 scallions, thinly sliced

• 1 tablespoon soy sauce

• 1 tablespoon toasted sesame oil

• 1/4 teaspoon red pepper flakes

• 1/2 teaspoon salt
1 cup chicken broth

• 1 head Napa cabbage

DIRECTIONS

Preheat oven to 400º.

In a large bowl, combine: ground beef sirloin, shiitake mushrooms, brown rice, garlic cloves, ginger, scallions, soy sauce, sesame oil, red pepper flakes, salt

Remove 8 large outer leaves from cabbage (if leaves are less than 5 inches wide, overlap 2 leaves, side by side). Heat leaves in microwave on a plate for 1-2 minutes to make them more pliable

Dividing among leaves, mound meat mixture toward upturned stem end. Starting from filled end, holding sides in as you work, tightly roll each leaf into a bundle.

Arrange cabbage rolls, seam-side down, in a 9-by-13-inch baking dish. Pour the chicken broth over rolls; cover dish tightly with aluminum foil. Bake until an instant-read thermometer registers 160º when in­serted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired.