Asian Stuffed Napa Cabbage Rolls - 3 WW Smart Points
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 129.5
- Total Fat: 5.1 g
- Cholesterol: 40.0 mg
- Sodium: 285.5 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 0.7 g
- Protein: 12.1 g
View full nutritional breakdown of Asian Stuffed Napa Cabbage Rolls - 3 WW Smart Points calories by ingredient
Introduction
Salad, Avocado Salad, AvocadoNumber of Servings: 10
Ingredients
-
1 1/2 lb 93% lean ground turkey (can substitute ground beef)
2 carrots, shredded
1 cup cooked brown rice or quinoa
4-5 garlic cloves, minced
2 tablespoons ginger, minced
1 small onion, minced
3 tablespoons low sodium soy sauce
2 tablespoons toasted sesame oil
2 teaspoons Nakano rice vinegar
1 teaspoon chili or chili-garlic sauce
salt and pepper to taste
10 leaves from 1 large head of Napa cabbage
Directions
Preheat your oven to 400 degrees.
Prepare your filling by gently combining uncooked turkey (or ground beef). shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl.
To make your leaves easy to roll, use a rolling pin to flatten to make leaves more pliable. If you find that your leaves are on the smaller side, use two to roll, overlapping both ends to make one big leaf.
Spoon your filling to each leaf, distributing filling evenly to 10 rolls. Secure each roll with a toothpick. Place side by side in a large baking dish. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil. Bake in preheated oven for 30-35 minutes or until completely cooked through.
Serve with juices from baking dish and additional chili sauce.
Serving Size: 10 cabbage rolls
Prepare your filling by gently combining uncooked turkey (or ground beef). shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl.
To make your leaves easy to roll, use a rolling pin to flatten to make leaves more pliable. If you find that your leaves are on the smaller side, use two to roll, overlapping both ends to make one big leaf.
Spoon your filling to each leaf, distributing filling evenly to 10 rolls. Secure each roll with a toothpick. Place side by side in a large baking dish. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil. Bake in preheated oven for 30-35 minutes or until completely cooked through.
Serve with juices from baking dish and additional chili sauce.
Serving Size: 10 cabbage rolls
