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| Chef | |
| Submitted | April 4th 2010 |
| Cuisine | Fusion |
| Category | Main Course |
| Level | Intermediate |
| Servings | 3 |
| Rating |
Ingredients
3/4 lb ground elk or venison
1/2 lb ground pork or sausage
1 onion, chopped
3 gloves garlic, minced or crushed
1 cup of chopped fresh basil
1/2 cup chopped yellow pepper
1 jalapeno & 1 serrano, seeded & minced
2 Tbsp of peanut butter
2 Tbsp Siracha
1 tsp of fish sauce
1 Tbsp of lemon grass or juice of 2 limes
2-3 Tbsp of brown sugar
1 tsp of freshly ground salt, pepper and anise seed
1/2-1 cup of cooked brown rice (adding more rice makes more but I prefer 1/2-3/4c)
1 egg
2 cans of tomato soup (low sodium preferred)
1/4 c - 1/2 cup of Sweet Chili Sauce (to taste)
1 whole cabbage
1/2 cup crumbled Queso Fresco or Mexican Crema
Thai Tex Mex inspired take on the tradional Hungarian/Swedish/Russian Cabbage Roll. I prefer making this in the crock pot but it can be baked or simmered in a pot. Makes about 12-15 rolls, varying in size.
Directions
Saute and brown pork, then drain drippings. Mix together the elk, pork, onion, garlic, 1/2 c. basil, peppers, peanut butter, brown sugar, fish sauce, siracha, lime juice and seasonings. Whisk the egg and add to the mixture. Add the rice. Let rest.
Blanching the cabbage leaves. Boil a pot of salted water. Cut out stem area of cabbage. Carefully peel the cabbage leaves off a cabbage. Cut a V at the stem area, peel out during this process, the main vein. Blanch in boiling water for 2-3 minutes, remove and drain.
Make the simmering sauce; Mix together two cans of soup, 1/2 of chopped basil, sweet chili sauce and salt and pepper to taste. If you like it spicier add a tablespoon of siracha! Whisk together.
Making the rolls; Form mini loaves to fit inside the cabbage. Place meat roll onto one side of the cabbage. Fold and roll cabbage like a burrito! After all are rolled, coat crock pot with cooking spray. Spoon a thin layer of sauce at bottom of crock pot. Place cabbage rolls snugly in crock pot. Pour remaining sauce over the top. Turn crockpot on high for 3-4 hours or low for 6-7 hours. If you're home baste/spoon sauce over rolls once and replace lid. I prefer to cook high 3 hours and put on low for the next 1-1/2 hour.
Plate 1-2 cabbage rolls onto plate or bowl and spoon sauce over the top. Sprinkle queso fresco over the top or drizzle a little mexican crema over the top! Enjoy
Blanching the cabbage leaves. Boil a pot of salted water. Cut out stem area of cabbage. Carefully peel the cabbage leaves off a cabbage. Cut a V at the stem area, peel out during this process, the main vein. Blanch in boiling water for 2-3 minutes, remove and drain.
Make the simmering sauce; Mix together two cans of soup, 1/2 of chopped basil, sweet chili sauce and salt and pepper to taste. If you like it spicier add a tablespoon of siracha! Whisk together.
Making the rolls; Form mini loaves to fit inside the cabbage. Place meat roll onto one side of the cabbage. Fold and roll cabbage like a burrito! After all are rolled, coat crock pot with cooking spray. Spoon a thin layer of sauce at bottom of crock pot. Place cabbage rolls snugly in crock pot. Pour remaining sauce over the top. Turn crockpot on high for 3-4 hours or low for 6-7 hours. If you're home baste/spoon sauce over rolls once and replace lid. I prefer to cook high 3 hours and put on low for the next 1-1/2 hour.
Plate 1-2 cabbage rolls onto plate or bowl and spoon sauce over the top. Sprinkle queso fresco over the top or drizzle a little mexican crema over the top! Enjoy