Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Ground turkey

  2. Marinade

  3. 1 tablespoon 15ml Dry sherry or Chinese rice wine

  4. 1 tablespoon 15ml Cornstarch

  5. Stuffing 4 Dried black mushrooms

  6. 1 Carrot - grated (small)

  7. 2 Green onions, including tops - thinly sliced

  8. 1/3 cup 48g / 1.7oz Coarsely-chopped water chestnuts

  9. 1 Egg white - lightly beaten

  10. 2 teaspoons 10ml Sesame oil

  11. 1/2 teaspoon 2 1/2ml Sugar

  12. Sauce

  13. 2/3 cup 157ml Vegetable juice cocktail

  14. 1/3 cup 78ml Chicken broth

  15. 2 tablespoons 30ml Rice vinegar

  16. 1 tablespoon 15ml Soy sauce

  17. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper

  18. Cooking 8 Chinese (napa) cabbage leaves (large)

  19. 1 tablespoon 15ml Vegetable oil

  20. 2 teaspoons 10ml Minced garlic

  21. 2 teaspoons 10ml Minced ginger

  22. 1 1/2 teaspoons 7 1/2ml Cornstarch - dissolved in

  23. 1 tablespoon 15ml Water

  24. 1 Green onion, including top - thinly sliced

  25. Cooked brown rice - hot

Instructions Jump to Ingredients ↑

  1. Combine the turkey and marinade ingredients in a large bowl; mix well, cover, and refrigerate for 30 minutes. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and coarsely chop the caps. Add the mushrooms and remaining stuffing ingredients to the turkey, mix well, and set aside. Combine the sauce ingredients in a small bowl; set aside.

  2. Cook the cabbage leaves in a large pot of boiling water until they are limp, about 2 minutes. Drain, rinse under cold running water, and drain again. To stuff each leaf, mound 1/8 of the stuffing at the stem end, fold the bottom of the leaf over the stuffing, then fold over the right and left sides; roll the whole package over once to enclose the stuffing.

  3. Place a 10-inch frying pan over high heat until hot. Add the vegetable oil, swirling to coat the bottom of the pan. Add the garlic and ginger; cook, stirring, until fragrant, about 10 seconds. Remove the pan from the heat and arrange the cabbage rolls seam-side down in a single layer in the pan. Pour the sauce over the rolls. Return the pan to medium-low heat; cover and simmer for 25 minutes.

  4. Lift the rolls out with a slotted spoon and transfer them to a serving platter. Add the cornstarch solution to the pan juices; cook, stirring, until the sauce boils and thickens. Pour the sauce over the rolls and sprinkle with green onion. Serve with hot brown rice.

  5. This recipe yields 8 rolls.

  6. Tip: You can use lean ground beef or chicken in place of the turkey.


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