Asian Chicken Cabbage Rolls - cooking recipe

Ingredients

1 head cabbage
filling
1 teaspoon sesame oil
4 green onions, sliced
2 garlic cloves, smashed
2 teaspoons minced gingerroot
1 1/2 cups coarsely chopped mushrooms (about 4 oz)
1 lb lean ground chicken
1 small sweet red pepper, diced
1/2 cup chopped fresh coriander
2 tablespoons soy sauce
1/4 teaspoon hot pepper sauce
3/4 cup cooked rice
1 egg, beaten
sauce
1 1/2 cups chopped canned tomatoes
1/3 cup rice vinegar
1/4 cup packed brown sugar (I use brown sugar twin)
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced gingerroot
1 1/2 teaspoons sesame oil

Preparation

Using sharp knife, remove core from cabbage.
In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened.
With tongs, remove and chill in cold water; set aside on towel, core down, to drain.
Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes.
Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated.
Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink.
Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute.
Remove from heat; stir in rice.
Let cool slightly.
Stir in egg.
Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone.
Spoon about 1/3 cup filling onto each leaf.
Fold end and sides over filling; roll up.
Place rolls in single layer in large casserole dish.
Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil.
Pour over cabbage rolls.
Cover and bake in 350\u00b0F oven for 40 minutes.
Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.