[oz-food] Re: First time cabbage rolls?

From: Susan Yuen <susan.yuen@xxxxxxxxx>
To: oz-food@xxxxxxxxxxxxx
Date: Wed, 7 Dec 2022 15:20:39 +0800

Hi Kelly,

The cabbage rolls I make are a lot simpler.
Just some minced beef or pork with some sliced shrimp (optional) and water
chestnuts -
similar to a wanton or gyoza (dumpling) filling.

We put the meat into the boiled cabbage leaves, then steam the parcels for
about 10 minutes.

So it is like a dumpling but using the cabbage leaves instead of wanton or
gyoza skins.

Susan

On Wed, 7 Dec 2022 at 11:51, Chilecayenne <chilecayenne@xxxxxxxxx> wrote:

For the life of me, I don’t remember fixing cabbage rolls before, if I
did, was maybe only once.

I did these without a recipe, just kinda made it up.

Basic slightly spicy red gravy (marinara) sauce with a bit of creole
seasoning.

Stuffing was 99% keto…couple farm eggs, organic ground pork, organic green
onion sausage…a bit of red onion, and touch creole seasoning.

I put in just a tiny bit or cooked quinoa I needed to use up.

Baked in oven at 350F for about 1:20 …

I’ll do this again, good stuff!!

Held together great!!!

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image3.jpeg]

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I need a shot of salvation baby,
once in awhile...

Follow-Ups:
- [oz-food] Re: First time cabbage rolls?
  - From: Chilecayenne
- [oz-food] Re: First time cabbage rolls?
  - From: Julia Leatherwood

References:
- [oz-food] First time cabbage rolls?
  - From: Chilecayenne

[oz-food] Re: First time cabbage rolls?

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