Asian Stuffed Napa Cabbage Rolls

by Aggie's Kitchen


·1 lb ground turkey
·1 cup shredded carrots
·1 cup shredded Daikon Radish
·1/2 cup sliced green onion
·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 sesame oil (optional)
·2 tablespoons Rice Vinegar
·1 teaspoon chili or chili-garlic sauce
·Salt and Pepper to taste
·Chopped cilantro


·Preheat your oven to 400 degrees ·Prepare your filling by combining everything (except cabbage leaves) in a large mixing bowl. ·To make your cabbage leaves easy to roll, use a rolling pin to gently flatten them and make them more pliable. If the leaves are on the smaller end, use two leaves overlapping at the end to make one big leaf. ·Spoon the filling into each leaf. Carefully roll each leaf and place them side by side in a large baking dish. Pour 1 cup of water over the rolls and cover with aluminum foil. Bake for 30-35 minutes or until completely cooked through. ·Sprinkle with chopped cilantro and Enjoy!

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