Inspired by a more traditional dumpling, these cabbage rolls are seasoned with soy, ginger and chili paste then grilled to add a bit of smokey sweetness. Serve these cabbage rolls with simply steamed rice, or lightly stir fried rice noodles.
*Originally published in the Boston Globe
1 1/2 pounds ground bison
1 bunch green onions, thinly sliced
2 cloves garlic, finely chopped
1 teaspoon soy sauce
1/2 teaspoons fish sauce
1 tablespoon grated fresh ginger
1 teaspoon chili paste
Salt, to taste
1 green cabbage
1 tablespoons toasted sesame oil
1 tablespoons vegetable oil
Toasted sesame seeds, to garnish
1. In a large bowl combine ground bison, half the sliced green onions, garlic, soy sauce, fish sauce, ginger and chili paste then season to taste with salt.
2. Remove large leaves from the outside of the cabbage then remove stems dividing each leaf in half. Place a golf ball sized amount of meat mixture at one end of each divided cabbage leaf then roll cabbage around the meat. Skewer each cabbage roll using double metal skewers or two soaked bamboo skewers. Repeat until all the meat has been used.
3. Mix together sesame oil and vegetable oil and brush the cabbage rolls. Preheat grill to high, then grill the cabbage rolls for 5-7 minutes. Flip and cook for an additional 5-7 minutes, the cabbage should be just starting to char and brown and the meat should be fully cooked. Let sit for 10 minutes before carefully remove skewers, then garnish with remaining sliced green onions and sesame seeds.