Steps: |
| -Place the water in a large stockpot and bring to a boil. |
| -Pull the cabbage leaves from the head keeping them whole and intact. |
| -When the water comes to a boil, blanch the leaves 1 or 2 at a time for 30 seconds or more until the stem will fold over itself. |
| -Shock them in ice water and set aside in a colander for later use. |
| -Meanwhile, heat a deep saute pan to medium-high. |
| -When hot, add the turkey and keep stirring until browned. (You may need to add some oil if the turkey is too lean) |
| -Once browned, add the ginger, garlic, carrot, celery, cilantro and scallions. |
| -Saute until the carrots are soft. |
| -In a large bowl, mix the carrot mixture with the rice and the sesame oil. Season with salt and pepper. |
| -The mixture should be sticky and hold together when squeezed. If not, add 1 egg yolk. |
| -Place about 2 oz. of the turkey mixture at the stem end of the cabbage leaf. |
| -Make 1 full roll and then fold the sides over. Continue rolling up all of the way. |
| -Place the rolls, seam-side down, in a casserole dish. |
| -Place the stock, tomatoes, soy and chili flakes in the casserole dish around the rolls. The liquid should cover 2/3 of the roll. |
| -Cover with parchment and then foil. |
| -Bake at 375 degrees for 35 minutes. |
|
|
