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Using sharp knife, remove core from cabbage. In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened. With tongs, remove and chill in cold water; set aside on towel, core down, to drain. Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes. Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated. Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink. Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute. Remove from heat; stir in rice. Let cool slightly. Stir in egg. Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone. Spoon about 1/3 cup filling onto each leaf. Fold end and sides over filling; roll up. Place rolls in single layer in large casserole dish. Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil. Pour over cabbage rolls. Cover and bake in 350°F oven for 40 minutes. Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Pasta roller and cutter for fresh pasta, laminated doughs
Carbon steel wok for authentic wok hei and stir-frying
Classic carbon steel wok — seasons beautifully, authentic wok hei