This recipe came about when I had to use up some leftovers in the fridge. I had been making my regular mushroom cabbage rolls and I had some leftover cabbage leaves. I also had some leftover fried rice, so I decided to combine the two and see how they turned out. They were fantastic. The number of cabbage rolls you get will depend on how much fried rice you have and of course how many cabbage leaves you have.
Ingredients
I head cabbage, frozen and defrosted
6-8 cups, leftover fried rice, approximately,
1 1/4 cups Korean BBQ sauce approximately, Recipe can be found here: http://barbsplantbasedkitchen.blogspot.ca/2016/09/korean-bbq-sauce.html.
1-2 cups mushroom broth or vegetable broth
Directions
Directions for preparing and stuffing the cabbage leaves can be found here:
http://barbsplantbasedkitchen.blogspot.ca/search?q=cabbage+rolls
Place the stuffed cabbage rolls into a pan and pour the broth over top. I made 21 cabbage rolls and used the full 2 cups of broth. If you have fewer, then you may not need the full 2 cups.
(Basically you want the broth to have mostly evaporated during the initial cooking time. If you find the broth has not evaporated at the end of the initial cook time, just remove the foil and cook for about 20 extra minutes and the broth should mostly be gone.)
Cover with foil and bake at 350 F for approximately 2 hours.
Remove the cabbage rolls from the oven and pour the Korean BBQ sauce over top of the cabbage rolls, making sure you cover as much of the top surface of the cabbage rolls as possible.
Do not replace the foil. Return the pan to the oven and bake 45-60 minutes, or until the tops of the cabbage rolls are nicely caramelized.
Enjoy!
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| Cabbage Rolls after 3 hours of Baking |
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