Teriyaki Beef Cabbage Rolls

• ukupno vrijeme: 20 minutes

Sastojci

For the Honey Teriyaki Sauce, in a sauce pan on medium heat add:

4 cloves of minced garlic

1 tablespoon of grated ginger

1 teaspoon of sesame oil

1/4 cup of beef broth

3 tablespoons of mirin

1/2 cup of soy sauce

4 ½ tablespoons of honey

and some pepper to taste.

Let this simmer for about 2 minutes, then slowly mix in 1/4 cup of cold water that’s mixed with 1.5 tablespoons of cornstarch.

As soon as the sauce thickens, take it off the heat set it aside

Then in a large bowl add:

1 ½ pounds of 80/20 ground beef

1 cup of cooked jasmine rice (about 1/3 cup dry)

2 grated carrots

4 sliced green onions

4 cloves of minced garlic

1 tablespoon of grated ginger

1 teaspoon of sesame oil

1/2 cup of the honey teriyaki sauce

1 whisked egg

salt and pepper to taste

Gently mix this all together making sure to not over mix.

Then get the largest Napa Cabbage you can find. (For reference, the one I used was almost 5 pounds)

Gently rip off all of the larger leaves and slice off the hard ends.

Then blanch the leaves in boiling water for about 20 seconds, immediately transferring them to an ice bath.

I blanch 3 leaves at a time, and dry them with a paper towel afterwards.

Upute

Add your filling to the bottom portion of the leaf, fold in the sides, and roll it up tightly. (I was able to stuff about 5 tablespoons in the leaves, but the amount will vary depending on your cabbage size)

Then brown them in oil on both sides and place them in a baking dish.

Add 1/4 cup beef broth and 1/4 cup mirin to the baking dish, and cook covered at 375 degrees for about 15 minutes.

Then coat them with some teriyaki sauce, and cook uncovered for another 5 minutes.

When they’re done, you can coat them with any remaining Teriyaki sauce, and garnish with sesame seeds and green onion.

These are best served with some of the broth from the baking dish, and a side of white rice.

Enjoy💜