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Asian Chicken Cabbage Rolls

Serves 4.


    Asian Chicken Cabbage Rolls

    When you pack napa greens with plenty of Asian flavour and then slather on a hoisin glaze, you end up with a dish that takes ye-olde cabbage rolls to the next level. You can also use Savoy cabbage and ground turkey for the rolls.


    Asian Chicken Cabbage Rolls


    • 2 tsp (10 mL) grapeseed or peanut oil
    • 1 cup (250 mL) thinly sliced shiitake mushrooms
    • 2 Tbsp (30 mL) chopped ginger
    • 3 garlic cloves, minced
    • 1 lb (450 g) lean ground chicken
    • 1 cup (250 mL) cooked brown rice
    • 1 medium carrot, peeled and shredded
    • 2 green onions (white and tender green parts), sliced
    • 1/3 cup (80 mL) chopped cilantro
    • 2 tsp (10 mL) low-sodium soy sauce or tamari
    • 2 tsp (10 mL) Asian chili sauce or 1/4 tsp (1 mL) red chili flakes
    • 4 tsp (20 mL) rice vinegar, divided
    • 1 head napa cabbage, leaves separated
    • 1/4 cup (60 mL) hoisin sauce
    • 2 Tbsp (30 mL) sesame seeds


    Per serving:

    • calories298
    • protein31g
    • fat7g
      • saturated fat1g
      • trans fat0g
    • carbohydrates32g
      • sugars7g
      • fibre3g
    • sodium468mg



    Heat oil in skillet over medium heat. Add mushrooms, ginger, and garlic; heat until mushrooms have softened, about 3 minutes.


    Place mushroom mixture in large bowl. Add chicken, rice, carrot, green onion, cilantro, soy sauce or tamari, chili sauce or chili flakes, and 2 tsp (10 mL) rice vinegar to bowl and gently mix together.


    Preheat oven to 375 F (190 C).


    Slice off tough white stems of cabbage leaves and use sharp knife to carefully fillet off thick ribs running along backsides of leaves.


    Lay a cabbage leaf on work surface with stem end closest to you. Place heaping 1/4 cup (60 mL) chicken mixture near stem end, fold stem end over filling, fold both sides toward the middle, and roll leaf up tightly around filling. Place roll, seam side down, on large baking dish. Repeat rolling cabbage leaves until all filling is used.


    In small bowl, stir together hoisin sauce and remaining 2 tsp (10 mL) vinegar. Brush sauce over rolls. Bake until chicken is cooked through, about 30 minutes. To test for doneness, carefully unwrap a bundle and check that chicken is cooked through.


    Remove from oven and serve garnished with sesame seeds.



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