Korean-Spiced Beef and Cabbage Rolls

Howard L. Puckett; Lydia Degaris-Pursell; Martha Condra

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"I am originally from Nebraska; one of my favorite places to eat is a small chain of sandwich restaurants called Runza. They are famous for their pillowlike beef and cabbage sandwiches. Since my husband is Korean, I created these pairing the traditional filling ingredients and flavors from his culture. These make a great snack." —Mollie Lee, San Jose, California

Yield: 12 servings (serving size: 1 roll)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 20%
  • Fat: 5.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.7g
  • Protein: 9.1g
  • Carbohydrate: 40.7g
  • Fiber: 1.8g
  • Cholesterol: 10mg
  • Iron: 2.8mg
  • Sodium: 564mg
  • Calcium: 152mg

Ingredients

  • Filling:
  • 1/2 cup chopped green onions
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon sesame seeds
  • 1 tablespoon dark sesame oil
  • 1 tablespoon dry sherry
  • 2 teaspoons sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon bottled ground fresh ginger
  • 1/4 teaspoon bottled minced garlic
  • 1/8 teaspoon ground red pepper
  • 1/2 pound ground sirloin
  • Cooking spray
  • 2 cups thinly sliced green cabbage
  • Dough:
  • 4 cups all-purpose flour (about 18 ounces)
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups water
  • 1/4 cup honey
  • 2 tablespoons canola oil
  • 1 tablespoon water
  • 1 large egg white, lightly beaten
  • 1 tablespoon sesame seeds

Preparation

  1. Preheat oven to 375°.
  2. To prepare filling, combine first 11 ingredients in a large bowl.
  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; cook 8 minutes or until done, stirring occasionally. Stir in cabbage; cook 4 minutes or until cabbage is tender. Remove from heat; cool completely.
  4. To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine 1 1/3 cups water, honey, and canola oil, stirring with a whisk. Add water mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); cover and let stand 5 minutes.
  5. Roll dough into a 16 x 12–inch rectangle (about 1/4-inch-thick) on a lightly floured surface. Cut dough into 12 (4-inch) squares. Working with 1 square at a time (cover remaining dough with a towel to prevent drying), spoon about 1/4 cup beef mixture into center of each square. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Pinch 4 edges together to seal. Place rolls, seam side down, on a baking sheet lined with parchment paper. Combine 1 tablespoon water and egg white in a small bowl, stirring with a whisk. Lightly brush tops of dough with egg white mixture; sprinkle each with 1/4 teaspoon sesame seeds. Bake at 375° for 25 minutes or until rolls are lightly browned. Remove from baking sheet; cool on wire racks.
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