1 large cabbage
2-pound ground turkey
2-tablespoon olive oil
1-cup brown rice
2 bunches green onions finely chopped
2 tablespoons sesame oil
1 tablespoons freshly grated ginger
1-tablespoon soy sauce
¼ teaspoon red Chile flakes
1 bunch cilantro
Sea salt
4 cups chicken stock
2-tablespoon arrowroot mixed with 2 tablespoons water
Remove the core from cabbage and set, core side down, in a large pot containing about 2 inches of water. Cover and steam about 15 minutes. Remove wilted outer leaves and steam a bit longer, if necessary, to soften inner leaves. Strew leaves on a tea towel to drain and set aside. In a heavy skillet, brown turkey in oil until crumbly. Stir in green onions, rice, sesame sauce, ginger, soy sauce, red Chile and cilantro. Season to taste. Place a spoonful of stuffing in each cabbage leaf, fold in sides and roll up. Arrange in several layers in a flameproof casserole and cover with stock. Bring to boil and transfer to the oven. Bake at 300 about 1 hour. Use tongs to remove the cabbage roils to a platter and keep warm in the oven, Return the casserole and its liquid to the stove. Bring to boil and cook vigorously about 15 minutes, stirring occasionally, until stock has reduced. Add arrowroot mixture, spoonful by spoonful, until desired thickness is obtained. Ladle sauce onto individual plates and place two or three cabbage rolls on top.