Beef Stuffed Cabbage Rolls In Curry-Coconut Broth
by Johnny Loua, Chef, Seattle, Washington
- 12 cabbage leaves
- 1 pound Certified Piedmontese ground beef
- 1 tablespoon chopped garlic
- ½ cup minced shallot
- 2 tablespoons minced cilantro
- 2 tablespoons parsley
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili flakes
- Salt
- Pepper
Blanch the cabbage leaves: Bring a pot of salted water to a boil. Submerge the leaves, boiling until tender, then transfer to an ice bath until cooled. Strain and set aside.
In a bowl, combine the ground beef, garlic, shallot, cilantro, parsley, cumin, coriander, and chili flakes and season with salt and pepper. Mix the ingredients to combine. Portion a small scoop of the ground beef mixture into the center of each leaf, then roll up tightly (like a spring roll) and transfer to a casserole dish. Repeat until all leaves are stuffed. Pour the Curry-Coconut Broth (recipe follows) over top and bake in the oven at 375°F for 20 to 30 minutes, until beef is cooked through.
Coconut Broth
- 2 tablespoons minced garlic
- 1 cup onion
- 2 stalks lemongrass
- 2 tablespoons cilantro
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander seed
- 1 teaspoon fennel seed
- 1 teaspoon curry powder
- 1 cup coconut milk
- 2 cups beef stock
Heat oil in a medium pot over high heat and then sauté garlic, onion, lemongrass, and cilantro for 5 minutes. Add all the spices and cook for 3 to 4 minutes. Add the coconut milk and beef stock and simmer for 10 to 15 minutes. Strain through a fine-mesh chinois or strainer and reserve until needed.