Stuffed Cabbage Asian Style
From midgelet 12 years ago
- 15 to make
- Serves 8-10
I wanted to do something a bit different and I decided to use coconut milk and coconut oil plus cilantro for an Asian flare to this delicious stuffed cabbage with a creamy coconut sauce . Stuffed cabbage done in the pressure cooker but one can do stove top in a pot or oven bake as well but it will need a longer cooking time( about 30 minutes )
Ingredients
- 2 lbs ground turkey shopping list
- 3 cups prepared brown or white rice shopping list
- 1 large onion fine chopped shopping list
- 3 cloves of garlic minced shopping list
- 1/2 bunch of cilantro fine chopped( or parsley if desired ) shopping list
- salt, pepper to taste shopping list
- 1 can of coconut milk ( not cream of coconut ) shopping list
- 1 large head of green cabbage frozen a few days and then thawed shopping list
- organic coconut oil to taste shopping list
- gravy flour as needed shopping list
- lemon juice to taste shopping list
- sugar or Splenda to taste shopping list
- salt to taste shopping list
- heavy cream as desired shopping list
How to make it
- Mix ground turkey with onion, garlic, cilantro or parsley, cooked rice, salt and pepper to taste .
- Separate leaves from defrosted cabbage and cut out any thick ribs from the leaves
- Finely chop any left over smaller leaves to use in the sauce
- Stuff each leaf by adding some ground turkey the size of a meatball in center of cabbage and roll up as desired to enclose meat.
- Repeat using the meat and the cabbage leaves.
- If you used up the cabbage and have more meat just make extra meatballs and cook as desired
- In a pressure cooker pot, stove top pot or oven casserole; empty the can of the coconut milk, and add the leftover chopped cabbage .
- In a single layer add the stuffed cabbage and use a second layer of stuffed cabbage if necessary
- Pressure cooker time 15 minutes and let cool off naturally without releasing any pressure.
- OR
- In oven, seal dish with foil and bake 350F till meat is cooked, 30 minutes or done
- OR
- In stove top, bring all to boil and cover and simmer till meat is done, 30 minutes or as needed
- For Sauce.
- Remove the stuffed cage to a serving dish with a slotted spoon
- To the liquid and chopped cabbage left, add some sugar or Splenda to taste with a bit of lemon juice to make sweet- sour as desired
- Add some coconut oil ( about a Tbs ) or to taste
- Cook sauce over medium heat, adding some gravy flour to thicken as desired
- To finish sauce , salt to taste and stir in a bit of heavy cream
- Note: freezing a head of cabbage is an easy way to separate the leaves and requires no cooking to soften the leaves. I found out that leaving a head of cabbage in the freezer for a few days is much better than an overnight freeze!
People Who Like This Dish 3
- clbacon Birmingham, AL
- marpar Copenhagen, DK
- sm8085 Nowhere, Us
- midgelet Whereabouts, Unknown
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