Stuffed Red Cabbage Rolls
(based on 4 servings)
These stuffed red cabbage rolls are a bit out of the ordinary! The shitake sesame salad dressing makes all the difference in the world!
2 medium red cabbages
1 cup finely chopped mushrooms
1/2 cup cooked rice
1 lb. ground beef, pork, or chicken (you choose!) (Vegan/Vegetarian substitute)
2 cloves garlic, minced
1/2 cup of diced leek (a regular onion will also do)
1 carrot, shredded
2 tsp sriracha (optional)
1/2 tsp. red pepper flakes (optional)
1 cup Shitake Sesame salad dressing (worth it!)
First off, preheat the oven to 400°F.
With the cabbages, core out their ends and then carefully peel away the outer leaves.
In a large bowl, combine the rest of the ingredients except for the water and salad dressing. Thoroughly mix together until it is well blended!
Scoop a heaping tablespoon (maybe two) of the mixture and set in the middle of one of the laid-out and cabbage leaves, making sure to save enough room for the leaves to fully wrap around the filling. Fold the sides over the middle, and then roll up until you have a closed roll.
Place each rolled cabbage, seam side down, in a large 9×13 or similar size baking dish. Continue rolling and stuffing the rest of the cabbage leaves, neatly arranging them inside the baking dish until you have nothing left to work with.
Pour the salad dressing all over the rolled cabbage and cover with a lid or foil. Bake them in the preheated oven for 35-40 minutes. Serve!