Stuffed Cabbage Rolls
Blanch the cabbage leaves for about 4 minutes in boiling salted water. Drop them in a bowl of water with ice after straining them from the boiling water. Pat them dry with paper towels.
In a bowl, mix the pork, beef, carrot, onion, zucchini, ginger, egg, salt, pepper, 1/8 cup soy sauce and 1 teaspoon lemon juice. Set aside.
In a small bowl, mix the remaining 1/8 cup soy sauce and 1 teaspoon lemon juice. Sprinkle some pepper. Set aside.
Get about 1-1/2 tablespoons of meat and put it on a cabbage leaf. Roll, then fold both sides inward and continue rolling until the end. Secure it by trying a chive or you can leave it as is if they don't open.
Quickly oil a baking dish. Put the cabbage rolls in it. When the baking dish is filled up with the cabbage rolls, drizzle them with extra-virgin olive oil.
Bake in a preheated oven of 395 degrees F for 30 minutes. Midway through cooking, take out the baking dish and quickly pour the mixture of soy sauce and lemon on top of the cabbage rolls.
Ingredients
Directions
Blanch the cabbage leaves for about 4 minutes in boiling salted water. Drop them in a bowl of water with ice after straining them from the boiling water. Pat them dry with paper towels.
In a bowl, mix the pork, beef, carrot, onion, zucchini, ginger, egg, salt, pepper, 1/8 cup soy sauce and 1 teaspoon lemon juice. Set aside.
In a small bowl, mix the remaining 1/8 cup soy sauce and 1 teaspoon lemon juice. Sprinkle some pepper. Set aside.
Get about 1-1/2 tablespoons of meat and put it on a cabbage leaf. Roll, then fold both sides inward and continue rolling until the end. Secure it by trying a chive or you can leave it as is if they don't open.
Quickly oil a baking dish. Put the cabbage rolls in it. When the baking dish is filled up with the cabbage rolls, drizzle them with extra-virgin olive oil.
Bake in a preheated oven of 395 degrees F for 30 minutes. Midway through cooking, take out the baking dish and quickly pour the mixture of soy sauce and lemon on top of the cabbage rolls.
