Asian Chicken Cabbage Rolls
Description:
These Asian Chicken Cabbage Rolls are a delightful find from a flyer for Canadian Chicken farmers, promising a burst of flavor and wholesome nutrition. Tested and approved, they’re a fantastic option for a meal packed with taste, nutrients, and great value, making use of just 1 lb of minced chicken to serve a party of 6!
Recipe Category: One Dish Meal
Keywords: Lunch/Snacks, Chicken, Poultry, Rice, Vegetable, Meat, Canadian, Asian, Low Cholesterol, Healthy, Kid Friendly, Potluck, Weeknight, Oven, < 4 Hours, Easy, Inexpensive
Nutritional Information (per serving):
- Calories: 256.8
- Fat Content: 4.5g
- Saturated Fat Content: 0.9g
- Cholesterol Content: 79.1mg
- Sodium Content: 1519.6mg
- Carbohydrate Content: 31.5g
- Fiber Content: 5g
- Sugar Content: 17.2g
- Protein Content: 24.8g
Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Cabbage |
| 1 | Bunch green onions |
| 4 | Garlic cloves |
| 2 | Gingerroot |
| 2 | Cups mushrooms |
| 1 1/2 | Cups fresh coriander |
| 1 | Cup soy sauce |
| 1 | Cup cooked rice |
| 1/2 | Egg |
| 2 | Cans canned tomatoes |
| 1/4 | Cup rice vinegar |
| 3/4 | Cup brown sugar |
| 1 | Cup oyster sauce |
| 1 1/2 | Teaspoons hot pepper sauce |
| 1/3 | Cup gingerroot |
| 1/4 | Cup sesame oil |
Instructions:
-
Prepare Cabbage:
- Using a sharp knife, carefully remove the core from the cabbage.
- In a large pot of boiling salted water, blanch the cabbage for 10 to 15 minutes, or until the leaves are softened.
- Using tongs, remove the cabbage and chill it in cold water. Then, set it aside on a towel, core side down, to drain.
-
Prepare Filling:
- In a large nonstick frying pan, heat oil over medium-high heat. Cook onions, garlic, and ginger, stirring, for about 3 minutes.
- Add mushrooms and cook, stirring, for approximately 5 minutes or until the liquid is evaporated.
- Incorporate the minced chicken into the pan and cook, stirring and breaking it up with a wooden spoon, for about 5 minutes or until it is no longer pink.
- Stir in the red pepper, coriander, soy sauce, and hot pepper sauce, cooking and stirring for an additional minute.
- Remove the pan from the heat and stir in the cooked rice. Allow the mixture to cool slightly before adding the egg.
-
Assemble Rolls:
- Working from the core end of the cabbage, carefully remove 12 leaves and trim off the coarse backbone.
- Spoon approximately 1/3 cup of the filling onto each cabbage leaf.
- Fold the ends and sides over the filling, then roll up the cabbage leaf to encase the filling.
-
Prepare Sauce:
- In a bowl, stir together the canned tomatoes, rice vinegar, brown sugar, soy sauce, oyster sauce, ginger, and sesame oil.
-
Bake:
- Place the assembled cabbage rolls in a single layer in a large casserole dish.
- Pour the prepared sauce over the cabbage rolls.
- Cover the dish and bake in a preheated 350°F oven for 40 minutes.
- Uncover the dish, baste the rolls with the sauce, and continue to cook, uncovered, for an additional 20 minutes or until the sauce is bubbling, and the rolls are tender.
These Asian Chicken Cabbage Rolls are not only visually appealing but also a flavor-packed delight that’s perfect for gatherings, weeknight dinners, or simply as a nutritious meal option any day of the week. Enjoy the fusion of Canadian and Asian flavors in every bite! 🥢🥬🍗
