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We hope you got insight from reading it, now let’s go back to sheree's asian cabbage rolls recipe. You can have sheree's asian cabbage rolls using 22 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to prepare SHEREE'S ASIAN CABBAGE ROLLS:

1. Take 1 head Napa Cabbage
2. Get 1 tsp salt
3. Get sauce
4. Provide 8 oz tomato sauce or condescended tomato soup
5. Use 3 tbsp hoison sauce
6. Get 1/2 tsp sriracha sauce or Franks hot sauce
7. Prepare 2 tsp oyster sauce
8. Get 2 tbsp rice wine vinegar
9. Take 2 tbsp tomato paste
10. Provide 2 tbsp honey or syrup
11. Take filling
12. Use 1 egg
13. Provide 1/2 cup cooked rice
14. Use 1 medium onion diced
15. You need 2 stick celery, diced
16. Prepare 1 tsp ground ginger
17. Get 2 tbsp soy sauce
18. Use 2 tsp sesame oil
19. Take 1/3 cup shredded carrots
20. Prepare 1 lb chicken, ground raw
21. Use 1 tbsp cornstartch
22. Take 1/3 aneheim pepper….. or 1 chili pepper

Steps to make SHEREE'S ASIAN CABBAGE ROLLS:

1. REMOVE THE 12 OUTER LEAVES OF THE NAPA CABBAGE… cut up the REMAINDER of the medium head…. into strips and sprinkle salt on cabbage in a colander and set in the sink. let cabbage sit for 30 minutes.
2. ***** DO NOT CUT UP THE 12 LEAVES REMOVED (added after review)
3. spray a 3 qt casserole dish…. set aside and preheat oven to 400°
4. cut heavy vein so that leaf lays flat..
5. immerse leaves in boiling water for 2 minutes until leaf is limp… allow to cool..
6. rinse the cut up cabbage in the colander . . and allow to drain in sink..
7. *** the second time I made these I used condensed tomato soup (just cheap) because I was out of sauce…. OMG ….VERY GOOD!!!!
8. mix all the items for filling in bowl EXCEPT THE CABBAGE IN THE COLANDER
9. sprinkle cornstarch … and mix by hand
10. RINSE THE SALT OFF THE CABBAGE IN COLANDER !!!!
11. after the cabbage has drained add to meat .. add 1/3 cup of sauce . reserve the remainder of sauce to cover rolls…. mix and mix by hand
12. use cabbage leaves and put 1/2 cup of filling in the cabbage.. roll and set in pan seam side down.
13. **** roll mixture from tip of leaf to bottom of leaf…
14. lay in casserole dish and cover with sauce…. casserole dish should hold 12 rolls… bake covered for 20 minutes…. uncover and cook 15 minutes more…
15. **** they also freeze…. I make my rolls then wrap individually with clear wrap… I put them in a Ziploc bag…. so that I am able to pull out whenever….

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