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Friday, March 31, 2017

Asian Inspired Cabbage Rolla


1        head cabbage
1        Tbsp. olive oil, plus more for baking dish
1        tsp. minced garlic
1        tsp. minced ginger
1        large carrot, shredded
4        fried eggs, chopped
1        zucchini, finely chopped
¼       cup chopped green onion
         Soy sauce, for dipping

Preheat oven to 400°F. Rinse 8 cabbage leaves and boil for 3 minutes. Transfer leaves to bowl of ice water. Then remove and dry with paper towel. Set aside. Heat 1 tablespoon olive oil, garlic and ginger in a skillet until garlic has browned. Add carrot, egg and zucchini; fry over medium heat for 2 minutes. Remove from heat and stir in green onion.
Lay leaves flat on clean work surface. Divide mixture among leaves. Slowly roll cabbage up, while also folding the ends inward. Repeat for all leaves. Place rolls in an oiled baking dish. Lightly brush tops with more olive oil. Bake for 20–25 minutes. Serve warm with soy sauce, refrigerating any leftovers.


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