Thai Beef Cabbage Roll Bake
Scumptious Thai flavors in these adorable cabbage rolls!
Servings - 4 servings
Ingredients
- 2 tsp sesame oil
- 1 tsp garlic cloves, minced
- 1 onion, chopped
- 3/4 lb ground beef, browned
- 2 tsp ground ginger
- 1 Tbsp brown sugar
- 3 Tbsp lime juice
- up to 1/2 tsp crushed red pepper (depending on how spicy you like things!)
- 1/4 cup peanuts, chopped
- 1 small cabbage, 12 large leaves gently removed
- 8 oz tomato sauce
- 1 tsp ground ginger, garlic powder, each
- 1/2 tsp 1/2 tsp salt
- Crushed red pepper, optional
- Bread or brown rice
Instructions
- Blanche the cabbage leaves. Place 2 or 3 leaves at a time in a pot of boiling water for 2 minutes. Then remove carefully with tongs and plunge into cold water.
- In a large skillet, add the sesame oil with the garlic, onions, ground beef, ground ginger, brown sugar, lime juice and crushed red pepper. Saute for 5 to 7 minutes, to allow flavors to mingle. (Or cook until meat has browned, if starting with raw beef.)
- Stir in the chopped peanuts.
- Preheat oven to 350.
- To make the rolls, pat dry the cabbage leaves and cut out the hard stem. Spoon the meat mixture into the cabbage leaf and roll up. Place seam side down in a glass baking dish. (I made 12 rolls in 2 small baking dishes...I could have/should have made them into 1 9x13 baking dish.)
- Make up all the rolls. Then mix together tomato sauce with the ginger, garlic powder, salt and crushed red pepper. Pour it over all the rolls.
- Bake in the preheated oven for 15 to 20 minutes.
- Serve Thai Beef Cabbage Rolls with bread or brown rice.