Asian Cabbage Rolls

This recipe is for gluten-free cabbage rolls with a savory filling and a flavourful sauce. Here are the step-by-step instructions.

• Gluten-Free
• Serves: 4

Ingredients Sauce:

• 1 1/2 cups water
• 1/2 cup tomato paste
• 1/4 cup gluten-free light soy sauce
• 3 tbsp gluten-free hoisin sauce
• 3 tbsp brown sugar
• 1 tbsp rice vinegar
•   2-3 tbsp Korean Hot Sauce or to taste.
• 3 tsp garlic
• 1 tbsp minced ginger
• 2 tbsp gluten-free cornflour

Ingredients Cabbage and Filling:

• Oil or non-stick cooking spray
• Sea Salt
• 1 large head of green savoy cabbage, cut in half, save a couple of leaves to pop into the filling, finely diced.
• 1/2 carrot, shredded.
• 1 cup bean sprouts slightly chopped.
• 300g ground pork
• 200g beef mince, not lean.
• 1 cup cooked white rice.
• 1 bunch scallions white and green part divided, chopped, green part for garnish.
• 2 tsp garlic
• 1 tbsp minced ginger
• 1/4 cup gluten-free light soy sauce
• 1 large egg (beaten
• 2 tbps black sesame seeds
• Small handful coriander, chopped.

Sauce Instructions:

1. In a small bowl, dissolve the cornflour in a little cold water.
2. In a small saucepan, whisk together 1 1/2 cups water, 1/2 cup tomato paste, 1/4 cup gluten-free light soy sauce, 3 tbsp gluten-free hoisin sauce, 3 tbsp brown sugar, 1 tbsp rice vinegar, 2-3 tbsp Korean Hot Sauce (or to taste), 3 tsp minced garlic, and 1 tbsp minced ginger.
3. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 3 to 4 minutes or until thickened.
4. Transfer 1/4 cup of the sauce to a bowl large enough to accommodate the filling you will be mixing up. Set remaining sauce aside to cool.

Cabbage and Filling Instructions:

1. Preheat the oven to 200C. Line a baking dish with baking paper and set aside.
2. Bring a pot of salted water to a boil. Remove 12 outer leaves from the head of cabbage, being careful not to tear or break the leaves, and cut the cabbage in half.
3. Place 3-4 leaves at a time in the boiling water and cook for 1-2 minutes or until pliable. Transfer to a clean paper towel to drain and cool. Repeat with the remaining leaves.
4. In a large bowl, combine 300g ground pork, 200g beef mince (not lean), 1/2 shredded carrot, finely diced savoy cabbage leaves (save a couple of leaves to pop into the filling), 1 cup slightly chopped bean sprouts, 1 cup cooked white rice, chopped scallions (white part only), 2 tsp minced garlic, 1 tbsp minced ginger, 1/4 cup gluten-free light soy sauce, a pinch of salt, 1 beaten egg, and 1 tbsp black sesame seeds. Mix well.
5. Cut the thick vein out of each leaf of cabbage in an upside-down V-shape.
6. Place 1/12th of the filling in the centre of each half cabbage leaf.
7. Pull the bottom "flaps" up and over the filling, overlapping them slightly. Fold in the sides and roll up.
8. Place the rolls in the prepared baking dish. Pour the remaining sauce over the rolls.
9. Cover with aluminium foil and bake for 25 to 30 minutes. Let rest for 5 minutes before serving.
10. Pour the remaining sauce from the bottom of the baking dish back over the rolls. Garnish with chopped scallions (green part) and 1 tbsp black sesame seeds.

Enjoy your gluten-free cabbage rolls with savory filling and flavourful sauce!