1. Using sharp knife, remove core from cabbage. 2. In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened. 3. With tongs, remove and chill in cold water; set aside on towel, core down, to drain. 4. Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes. 5. Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated. 6. Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink. 7. Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute. 8. Remove from heat; stir in rice. 9. Let cool slightly. 10. Stir in egg. 11. Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone. 12. Spoon about 1/3 cup filling onto each leaf. 13. Fold end and sides over filling; roll up. 14. Place rolls in single layer in large casserole dish. 15. Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil. 16. Pour over cabbage rolls. 17. Cover and bake in 350°F oven for 40 minutes. 18. Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
