Chinese Stuffed Cabbage

I’m always talking about quick, easy meals. But even better than meals that are simple, only take one pot, or can be made with very few ingredients are make ahead meals. This meal is absolutely perfect for that. After I made a super quick all-in-one pot meal last week, I made a super quick dinner: stuffed cabbage which sat in the fridge in it’s baking dish, and a delicious sweet and sour sauce that were all ready and waiting when I got home from work the next day. I just poured the sauce over the cabbage and baked. When you’re pressed for time – this is totally a go-to dish…that still offers something a little different!

Chinese Stuffed Cabbage

Served 2.

Leftover Potential: Re-heat in the oven. Any leftover sauce keeps well under refrigeration and is a great multi-purpose dipping sauce!

Stuffed Cabbage

8 large cabbage leaves (gently pulled from the outer layers of a large cabbage)

1 pound ground pork

2 cloves garlic, minced

1 Tbsp ginger, minced

1 bunch scallions, thinly sliced

1/2 red bell pepper, diced

1/2 cup brown rice, cooked

2 Tbsp soy sauce

1 Tbsp Worcestershire sauce

Sriracha, to taste

1. Bring a large pot of salted water to a boil over high heat. Cook the cabbage leaves (sometimes it’s easier to do it 2 or so at a time) until they are tender, about 5 minutes. Drain from the water and let cool.

2. In large bowl, combine remaining ingredients to combine. Place a handful of filling inside of each cabbage leaf. Fold the sides in towards the center, and then roll the filling up so it is completely enclosed. Place the rolls into a baking dish. Set aside.

Sauce

1/4 cup soy sauce

1/4 cup rice vinegar

3 Tbsp oyster sauce

1 Tbsp fish sauce

2 cloves garlic, minced

1 Tbsp ginger, minced

2 tsp Sriracha

1 1/2 cups beef broth

2 Tbsp cornstarch

1. Mix all ingredients except the broth and cornstarch in a small pot over medium heat. Stir to make sure the sugar dissolves.

2. In a small bowl, mix the the cornstarch with 4 tbsp of the broth and mix to combine. Add the remaining broth to the heated sauce mixture. Whisk in the cornstarch mixture.

3. Bring the sauce to a boil, whisking constantly until the sauce is thick enough to coat a spoon. Remove from heat.

4. Ladle the sauce over the cabbage rolls. Wrap the dish in aluminum foil, and bake in a 350 degree oven for 15 minutes. Uncover, spoon some sauce from the bottom of the dish over the rolls, and continue baking for another 15-20 minutes. Let cool and serve with sliced scallions!