Monday, December 12, 2016

Turkey Stuffed Napa Cabbage with Tomato Shiitake Red Curry




     Get Ready For A Healthy Flavor Explosion!  
     This is not a tired old stuffed cabbage entrée from a greasy spoon diner.  This is not a grandma's bland sugar sweetened tomato sauce braised stuffed cabbage recipe either.  The goal of today's recipe project was to create a healthier stuffed cabbage that has an exciting flavor.
     The ground turkey and brown rice stuffing significantly reduces the fat content, while achieving a lighter flavor.  The brown rice also increases the fibrous carbohydrate content.  The stuffed cabbage braising sauce is made with Vindaloo Curry Paste, which adds a classic Portuguese paprika and spice flavor.  Tomato and shiitake mushrooms adds character to the braising sauce, while increasing the nutritional value.  This all adds up to a healthy fusion style braised stuffed cabbage entrée that has a unique, yet comfortable flavor!     
     
     Turkey Stuffed Napa Cabbage:
     This recipe yields 1 hearty portion.  (3 or 4 stuffed cabbage rolls)
     Step 1:  Place 2/3 cup of water in a sauce pot over medium high heat.
     Bring the liquid to a boil.
     Add 1/4 cup of brown rice.
     Retun the liquid to a boil.
     Step 2:  Reduce the temperature to low heat.
     Add 1 pinch of safflower saffron.
     Add 1 pinch of sea salt.
     Cover the pot with a lid.  
     Simmer and steam till the brown rice is tender.
     Remove the pot from the heat.
     Set the brown rice aside and let it cool to room temperature.
     Step 3:  Place 5 ounces of ground turkey in a mixing bowl.
     Add the prepared saffron spice brown rice.
     Add 1 teaspoon of whisked egg.
     Add 1 pinch of cumin.
     Add 1/2 teaspoon of ginger paste.
     Add 1 tablespoon of minced green onion. 
     Add 1 pinch of sea salt and black pepper.
     Step 4:  Thoroughly mix the ingredients together.
     Chill the turkey rice stuffing till the texture becomes stiff.
     Step 5:  Place a wide container of ice water on a countertop.  (About 1 quart)
     Step 6:  Place about 1 quart of water in a wide shallow pot over medium/medium high heat.
     Add 1 teaspoon of sea salt.
     Bring the liquid to a gentle boil.
     Blanch 3 or 4 large Napa Cabbage leaves in the boiling water, till the cabbage wilts.
     *About 20 to 30 seconds is plenty of time.  The blanched cabbage leaves should not be too soft.  
     Step 7:  Remove the Napa Cabbage leaves from the boiling water.
     Place the blanched cabbage leaves in the container of ice water to shock them cold.
     Drain off the water.  
     Pat the cabbage leaves dry with a lint free pastry towel.
     Step 8:  Place the blanched cabbage leaves side by side on a countertop, so they lay flat.
     Divide the turkey rice stuffing into 3 (or 4) equal size portions.
     Place a portion of the turkey rice stuffing on the wide end of each blanched cabbage leaf.  
     Fold the cabbage leaf sides over the stuffing to seal the ends.  
     Roll the stuffed cabbage into a sealed cylinder shape.
     Chill the stuffed cabbage leaf rolls till they are needed.

     Tomato Shiitake Red Curry Sauce:
     This recipe yields 1 portion of thin braising sauce.  About 1 1/4 cups.
     Vindaloo Curry Paste is available at Indian food markets and some grocery stores.  Vindaloo Curry was created by Portuguese merchants in India.  The flavor can be mild or spicy hot.  
     Step 1:  Place 1 cup of chicken broth in a sauce pot over medium high heat.  
     Add 1/2 cup of imported Italian canned tomato puree.  
     Add 1 tablespoon of Indian Vindaloo Red Curry Paste.  (Mild or hot.)
     Add 1 teaspoon of lemon juice.
     Add 1 teaspoon of ginger paste.
     Add 1/2 tablespoon of minced garlic.
     Add 1/2 tablespoon of olive oil.
     Add 3/4 cup of thick sliced shiitake mushrooms.
     Step 2:  Bring the liquid to a boil.
     Step 3:  Reduce the temperature to low heat.  
     Gently simmer and reduce till the volume is about 1 1/4 cups.  The sauce will have a very thin consistency.
     Remove the pot from the heat.  
     
     Turkey Stuffed Napa Cabbage with Tomato Shiitake Red Curry:  
     This recipe yields 1 hearty entrée.
     Step 1:  Place the stuffed cabbage rolls side by side in a small sauté pan.  (Place the seam side down.)
     Pour the Tomato Shiitake Red Curry Sauce over the stuffed cabbage rolls.
     Step 2:  Place the pan over medium low heat.  
     Cover the pan with a loose fitting lid.
     Gently simmer and steam the stuffed cabbage rolls in the sauce, till the turkey and brown rice stuffing is completely cooked.  (A probe thermometer should read 165ºF for at least 15 seconds.)
     Step 3:  Remove the lid.
     Gently simmer and reduce till the sauce is a medium thin consistency.  (The volume of the sauce should about 2/3 cup.)    
     Step 4:  Remove the pan from the heat.
     Place the stuffed cabbage rolls on a plate.  
     Pour the sauce and shiitake mushrooms over the stuffed cabbage rolls and onto the plate. 

     This is a very healthy stuffed cabbage entrée that has an appealing exotic flavor!

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