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:
- In a small bowl, dissolve the cornflour in a little cold water.
- 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.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 3 to 4 minutes or until thickened.
- 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:
- Preheat the oven to 200C. Line a baking dish with baking paper and set aside.
- 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.
- 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.
- 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.
- Cut the thick vein out of each leaf of cabbage in an upside-down V-shape.
- Place 1/12th of the filling in the centre of each half cabbage leaf.
- Pull the bottom "flaps" up and over the filling, overlapping them slightly. Fold in the sides and roll up.
- Place the rolls in the prepared baking dish. Pour the remaining sauce over the rolls.
- Cover with aluminium foil and bake for 25 to 30 minutes. Let rest for 5 minutes before serving.
- 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!