Korean BBQ Stuffed Cabbages

Korean BBQ Stuffed Cabbage

This recipe was a way to use the cocktail meatballs that didn't hold up well soaked in the sauce heating in the crockpot. Finding ways to recycle a recipe gone sideways is almost as much fun as experimenting from scratch.

In this case, I not only had the mushy cocktail meatballs in sauce, I had extra sauce kicking around. Using the method for preparing the cabbage from my traditional stuffed cabbage recipe, I prepared about 16 large cabbage leaves for stuffing. While I was boiling the rice, I used my potato masher to mash the meatballs. When the rice was cooked, I added it to the mashed meat and let it cool

Once it was cool enough to handle, I stuffed the cabbage leaves and layered them in a backing dish

I poured the sauce over them and baked for an hour at 325 degrees.

If I were to make this Korean BBQ stuffed cabbage with uncooked meat, I would follow the meatball recipe except for the breadcrumbs, and combine it with the cooled cooked rice to stuff the cabbage. I would also bake at 350 and make sure that the pan is covered tightly so the meat is sure to be cooked through. Going this route you'll need to use some buster to make the roux for the sauce since you won't have the drippings from cooking the meatballs. Refer to the Hawaiian meatball recipe for the details.