De-constructed sweet-sour cabbage rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Lean Ground Sirloin 10% Fat, 32 oz Ground Pork, 16 oz *Peanut Oil, 1 1tsp *Onion, sweet, raw - 1 medium, 2 serving Garlic, 6 cloves *Asian Chili Paste, 2 tbsp - more like UP TO 2 tbsp*Better than Bouillon Beef Base - organic, reduced sodium, 6 tsp (or your own beef stock/broth)Water, tap, 4 cup (8 fl oz) *Caraway Seed, 1 tbsp lightly crushed*dry mustard powder, 1 tsp*Cabbage chopped, 5 cups)Brown Sugar, 3 tsp packed *Kong Yen Rice Wine Vinegar, 1/2 cupPepper, black, 1 tbsp
makes roughly 8 1-cup servings
saute the onion and garlic along with 1 TABLESPOON ONLY of chili paste -- you may want to add more to taste later, but it's easy to overdo.
Once the onions are partly cooked add the meat and cook down until the meat is thoroughly cooked and crumbled.
Allow meat/onion mix to simmer in it's own stock for 30 minutes, then drain off as much of the excess as you can.
while the meat cooks bring 4 cups of water to a boil. Remove from heat and add the Bouillon (OR if you have beef stock on hand, omit the bouillon/water and just heat the bouillon to a boil, remove from heat and proceed). Also add the brown sugar, dry mustard and vinegar, mix well and set aside until the meat is cooked, simmered and drained.
Return to heat, add cabbage and the bouillon/vinegar mixture. Stir thoroughly and bring the liquid up to a simmer. Cover and let simmer 20 minutes.
Add the cracked black pepper and then taste for seasoning adjustment. It may need a touch more salt, chili paste or vinegar ..depending on your taste.
I served mine over toasted and cooked wheat berries... very tasty.
Number of Servings: 8
Recipe submitted by SparkPeople user PAIDIA.
saute the onion and garlic along with 1 TABLESPOON ONLY of chili paste -- you may want to add more to taste later, but it's easy to overdo.
Once the onions are partly cooked add the meat and cook down until the meat is thoroughly cooked and crumbled.
Allow meat/onion mix to simmer in it's own stock for 30 minutes, then drain off as much of the excess as you can.
while the meat cooks bring 4 cups of water to a boil. Remove from heat and add the Bouillon (OR if you have beef stock on hand, omit the bouillon/water and just heat the bouillon to a boil, remove from heat and proceed). Also add the brown sugar, dry mustard and vinegar, mix well and set aside until the meat is cooked, simmered and drained.
Return to heat, add cabbage and the bouillon/vinegar mixture. Stir thoroughly and bring the liquid up to a simmer. Cover and let simmer 20 minutes.
Add the cracked black pepper and then taste for seasoning adjustment. It may need a touch more salt, chili paste or vinegar ..depending on your taste.
I served mine over toasted and cooked wheat berries... very tasty.
Number of Servings: 8
Recipe submitted by SparkPeople user PAIDIA.
Nutritional Info Amount Per Serving
- Calories: 460.2
- Total Fat: 25.5 g
- Cholesterol: 117.2 mg
- Sodium: 448.9 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.6 g
- Protein: 40.9 g
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