8 large whole cabbage leaves, Savoy preferred
1/2 pound ground pork, (ground chicken or turkey may be substituted)
1 medium carrot, peeled and grated
1 medium onion, minced
2 tablespoons of chopped ginger about a 1 inch piece
3 cloves of garlic chopped
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
4 ounces of cellophane noodles or rice, soaked in cold water for 1 hour
1.Set up a steamer, fill it with water and bring it to a boil. Separate the eight cabbage leaves. Trim the thick stem from each leaf. Steam the leaves for 5 minutes or just until they are pliable. Cool them under cold water and set aside.
2.Combine the pork, carrot, onion, ginger, garlic, soy sauce, sesame oil and noodles or rice. Mix well to blend.
3.Lay each cabbage leaf out onto a work surface. Spoon three tablespoons of the filling onto each leaf. Divide any remaining filling evenly between the leaves. To roll, fold one end of the cabbage leaf over the filling. Fold in each side then roll into a log shape. Place the cabbage rolls on a plate and chill before cooking. This recipe may be made up to one day ahead to this point.
4.To cook the cabbage rolls, place them in a steamer set over, not in, boiling water. Steam them for 15 minutes to thoroughly cook them. Serve them with a soy dipping sauce.
Source: Priscilla Martel, Chester, Connecticut
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