Asian Stuffed Cabbage from Jennifer Peterson

1 lb, ground turkey
2 carrots, shredded
1 cup cooked brown rice
1 small onion, minced
5 garlic cloves, finely minced
2 Tbs. peeled ginger, finely minced
3 Tbs. low sodium tamari or soy sauce
2 Tbs. sesame oil
1-2 splashes rice vinegar
Salt and pepper
Leaves from 1 head of Napa cabbage
Hoisin sauce

Preheat oven to 400° F. For filling, in large bowl, combine turkey, carrots, rice, onion, garlic, ginger, tamari (or soy sauce), sesame oil, vinegar and a pinch of salt and pepper; reserve. Roll cabbage leaves with rolling pin to make more pliable. Divide reserved filling among cabbage leaves and tightly and carefully roll up and place side by side in large baking dish. Pour 1 cup water over cabbage; cover with foil. Bake until cooked through, about 30-35 minutes. Top with hoisin sauce and serve with a side of carrots and sugar snap Peas.

Serves 4.

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