banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Asian Chicken Cabbage Rolls

Serves 4.

    Share

    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.

    Advertisement

    Asian Chicken Cabbage Rolls

    Ingredients

    • 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

    Nutrition

    Per serving:

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

    Directions

    01

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

    02

    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.

    03

    Preheat oven to 375 F (190 C).

    04

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

    05

    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.

    06

    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.

    07

    Remove from oven and serve garnished with sesame seeds.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.