Asian Stuffed Cabbage - cooking recipe

Ingredients

8 ounces ground sirloin
4 ounces shiitake mushrooms, stems removed, caps coarsely chopped
1/2 cup cooked brown rice
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 scallions, thinly sliced
1 tablespoon soy sauce
1 tablespoon toasted sesame oil or 1 tablespoon toasted sesame seeds
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 head napa cabbage

Preparation

Preheat oven to 400\u00b0.
In a large bowl, combine: ground beef sirloin, shiitake mushrooms, brown rice, garlic cloves, ginger, scallions, soy sauce, sesame oil, red pepper flakes, salt.
Remove 8 large outer leaves from cabbage (if leaves are less than 5 inches wide, overlap 2 leaves, side by side). With a rolling pin, roll each leaf until the stem end is pliable.
Dividing among leaves, mound meat mixture toward upturned stem end. Starting from filled end, holding sides in as you work, tightly roll each leaf into a bundle.
Arrange cabbage rolls, seam-side down, in a 9-by-13-inch baking dish. Pour 1 cup water over rolls; cover dish tightly with aluminum foil. Bake until an instant-read thermometer registers 160\u00b0 when in-serted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired. (Or dip in Thai Dipping Sauce #33113 - Yum!).