Korean-Spiced Beef and Cabbage Rolls

Name: Korean-Spiced Beef and Cabbage Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps baking powder; 0 teaspoons freshly ground black pepper; 0 teaspoons bottled minced garlic; 2 Tbsps canola oil; 1 Tbsp dark sesame oil; 1 Tbsp dry sherry; 1 large egg white, lightly beaten; 510 grams cups all-purpose flour (about; 473 milliliters thinly sliced green cabbage; 118 milliliters chopped green onions; 0 teaspoons bottled ground fresh ginger; 0 teaspoons ground red pepper; 227 grams ground sirloin; 59 milliliters honey; 59 milliliters low-sodium soy sauce; 1 teaspoons salt; 1 Tbsp sesame seeds; 2 teaspoons sugar; 1 Tbsp water; 315 milliliters water

One portion of this dish contains roughly 9g of protein, 7g of fat, and a total of 270 calories. If 70 cents per serving falls in your budget, Korean-Spiced Beef and Cabbage Rolls might be an amazing dairy free recipe to try. This recipe serves 12. A mixture of honey, water, ground sirloin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 37

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Oven

To prepare filling, combine first 11 ingredients in a large bowl.

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Bowl

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add beef mixture to pan; cook 8 minutes or until done, stirring occasionally. Stir in cabbage; cook 4 minutes or until cabbage is tender.

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Cabbage

Beef

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Frying Pan

Remove from heat; cool completely.

To prepare dough, lightly spoon flour into dry measuring cups; level with a knife.

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Dough

All Purpose Flour

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Measuring Cup

Knife

Combine flour, baking powder, and salt in a large bowl, stirring with a whisk.

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Baking Powder

All Purpose Flour

Salt

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Whisk

Bowl

Combine 1 1/3 cups water, honey, and canola oil, stirring with a whisk.

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Canola Oil

Honey

Water

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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.

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Dough

All Purpose Flour

Water

Roll dough into a 16 x 12inch rectangle (about 1/4-inch-thick) on a lightly floured surface.

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Dough

Roll

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.

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Dough

Water

Beef

Place rolls, seam side down, on a baking sheet lined with parchment paper.

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Roll

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Baking Paper

Baking Sheet

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.

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Sesame Seeds