Cabbage Recipe #3

Asian Chicken Cabbage Roll

cabbage roll asian







  1. Using sharp knife, remove core from cabbage.
  2. In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened.
  3. With tongs, remove and chill in cold water; set aside on towel, core down, to drain.
  4. Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes.
  5. Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated.
  6. Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink.
  7. Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute.
  8. Remove from heat; stir in rice.
  9. Let cool slightly.
  10. Stir in egg.
  11. Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone.
  12. Spoon about 1/3 cup filling onto each leaf.
  13. Fold end and sides over filling; roll up.
  14. Place rolls in single layer in large casserole dish.
  15. Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil.
  16. Pour over cabbage rolls.
  17. Cover and bake in 350°F oven for 40 minutes.
  18. Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.



About Rachel

Owner @ Brown Box Organics.
This entry was posted in Cabbage, Chicken, Mushrooms, Onion and tagged , . Bookmark the permalink.

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