Mongolian Beef Cabbage Rolls

• 500 g lean ground beef
• 5 cups finely shredded Chinese cabbage
• 2 teaspoons sea salt
• 1/4 cup vegetable oil
• 2 tablespoons dry sherry
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 teaspoon malt vinegar
• 1/2 teaspoon sesame oil
• 1 small carrot, peeled and finely sliced
• 1/2 medium red pepper, finely sliced
• 3/4 cup finely sliced green onion
• marinade
• dry sherry
• light soy sauce
• cornstarch
• garlic clove, finely diced
• sesame oil

1. Combine ground beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
2. Separate about 10-12 cabbage leaves and blanch in boiling water until soft. drain and let cool or rinse with cold water.
3. Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly.
4. Toss in reserved cabbage, carrot and pepper and stir-fry for a further minute. . Stir through scallions, reserving just a little to garnish, and remove from heat.
5. Allow vegetables to cool.
6. Take a cabbage leaf, spread an ounce or so of the meat mixture on it, add vegetables and roll. seal with a toothpick soaked in water.
7. Brush with oil or spray w cooking spray.
8. Place on grill over direct medium low heat. cook about 10 minutes on each side.
9. Serve with rice noodles, and chili garlic sauce and/or ht mustard.

cabbage, salt, vegetable oil, sherry, hoisin sauce, oyster sauce, malt vinegar, sesame oil, carrot, red pepper, green onion, marinade, sherry, light soy sauce, cornstarch, garlic, sesame oil

Taken from www.food.com/recipe/mongolian-beef-cabbage-rolls-290848 (may not work)