Korean-Spiced Beef and Cabbage Rolls
Photography: Howard L. Puckett; Lydia Degaris-Pursell; Martha Condra; 
CATEGORY WINNER
Starters and Beverages
"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
| Servings:12 servings (serving size: 1 roll) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- Filling:
- 1/2 cup chopped green onions
- 1/4 cup low-sodium soy sauce
- 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 large egg white, lightly beaten
- 1 tablespoon sesame seeds
- fat:5.4 g
- protein:9.1 g
- calories from fat:20 %
- iron:2.8 mg
- mono fat:2.5 g
- carbohydrate:40.7 g
- calcium:152 mg
- saturated fat:0.8 g
- cholesterol:10 mg
- sodium:564 mg
- calories:247
- poly fat:1.7 g
- fiber:1.8 g
directions
Preheat oven to 375°.
To prepare filling, combine first 11 ingredients in a large bowl.
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.
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.
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.
