Chinese cabbage rolls
2 cups [half head] napa cabbage, sliced finely [remove about 8 of the outer leaves to wrap filling in before shredding 2 cups worth of rest.]
1 LB ground meat: chicken, turkey, pork or beef- browned and drained.-[ I cooked 1/2 turkey and 1/2 beef in water so it broke into a fine crumble, then drained]
3 green onions, diced
1 cup shredded carrot
1 clove of garlic, minced
1/2 tsp salt
1 tbsp soy sauce
1 tsp sesame oil
8-12 Napa cabbage leaves
to cooked meat, add cabbage, green onions, garlic, carrots, soy sauce, sesame oil. Stir and until thoroughly combined. Heat through.
add 1 cup cooked rice to filling
**P.F. Chang's Mongolian Sauce**
1 tsp Extra light olive oil
½ tsp ginger powder
1 TB minced garlic
½ cup soy sauce
½ cup water
2/3 cup dark brown sugar [ or light brown sugar with 1/2 half tsp. of molasses]
2 large green onions
Make the sauce by heating everything together to a boil. Simmer the sauce for 3-5 minutes. Turn off heat.
Place about 1/3 cup filling into cabbage leaf and roll like a burrito.
Line 9X12 baking dish with cabbage rolled filling. Heat in 400 degree oven for 15 minutes. Drizzle with Mongolian sauce. Serve.**