Korean BBQ Cabbage Rolls
1 head green cabbage, I used Nappa
1 pound 80/20 ground beef
1 1/2 + 1/2 cup Korean BBQ marinade
2 tbsp chili garlic paste
2 tbsp soy sauce
2 tsp Chinese five spice
2 tsp garlic powder
2 tsp ground ginger
1 1/2 cup white rice, cooked and cooled
green onions
1 egg
black or white sesame seeds
Carefully remove cabbage leaves one at a time.
Try not to tear them if possible.
Boil salted water in pot. Add a few leaves to water and boil 1-2 minutes.
Remove and let cool until all leaves are boiled.
I used about 10-11 leaves
In bowl mix meat, rice, 1/2 cup bbq marinade, seasonings, soy sauce, chili garlic paste, and 1/2 green onions.
Cut hard vein out of cabbage. This will help you roll them.
Place about 3/4 cup beef mixture into the cabbage.
Fold the cut pieces over each other and roll while tucking in sides.
Place rolls in greased 9x13 baking dish
Pour 2-3 tbsp of remaining marinade over each roll
Sprinkle with sesame seeds
Cover with foil. Bake at 400 for 50 minutes. (don’t peek)
Once done spoon juices in bottom of pan over each roll.
Sprinkle with green onions
Enjoy!