Asian Stuffed Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 small Green Cabbage, 2 heads (very small)6 Green Onions, divided1/2 cup Mushrooms, chopped and lightly sautéed with oil spray2 boneless, skinless Chicken breasts, raw1 Anaheim or Jalapeño Pepper, minced2 teaspoons Ginger, grated1/3 cup Rice, cooked and cooled (brown or white)1 tablespoon Soy Sauce2 teaspoons Mirin1/2 teaspoon Chinese 5 Spice Powder4 cups low fat Chicken Broth
Bring a large pot of water to a boil.
Cut off 1/2 inch of the bottom end of the heads of cabbage and carefully pull off the leaves, one at a time, taking care not to tear them as much as possible.
Clean the green onions and cut the root end and tops off. Slice 4 of the onions and carefully pull apart the other two. You are going to use these to tie your bundles.
When the water is boiling, drop in the cabbage. Let cook for 3 minutes and drop in slices. Boil for another 2 minutes. Drain, run under cold water and set aside to dry.
f you don't pour off the liquid, it can be used finish cooking the stuffed cabbage, if you don't save it, refill the pot and bring to a boil again.
Mix all other ingredients in a bowl until well combined, but do not overwork.
On a flat surface, lay out a cabbage leaf. Roll 1/4 cup of filling in the palm of your hand to a tube-like shape. It's easier to roll in the cabbage leaf in this shape.
Lightly press the chicken onto the bottom end of the cabbage leaf, leaving about 1/2 an inch space and roll 2 turns, using the turns to compact the roll. Fold the right and left ends toward the middle and turn again. If you can turn twice, that's good, if not, it will be fine.
Using the cooked green onions tie the bundles. You can tie like a package or just around the center of the packet. Take care when tying off the bundle that you don't break the onion.
Using a slotted spoon, drop the cabbage into the pot with boiling water. If you wish, you could add chicken broth to the water for added flavor.
Boil for 5 minutes, or until a thermometer registers 160º. Remove the bundles to a plate and allow the residual heat to continue cooking until the temperature reaches 165º.
Serving Size: Makes 6 servings -- 8 "bundles"
Number of Servings: 4
Recipe submitted by SparkPeople user FRANTASTICFOOD.
Cut off 1/2 inch of the bottom end of the heads of cabbage and carefully pull off the leaves, one at a time, taking care not to tear them as much as possible.
Clean the green onions and cut the root end and tops off. Slice 4 of the onions and carefully pull apart the other two. You are going to use these to tie your bundles.
When the water is boiling, drop in the cabbage. Let cook for 3 minutes and drop in slices. Boil for another 2 minutes. Drain, run under cold water and set aside to dry.
f you don't pour off the liquid, it can be used finish cooking the stuffed cabbage, if you don't save it, refill the pot and bring to a boil again.
Mix all other ingredients in a bowl until well combined, but do not overwork.
On a flat surface, lay out a cabbage leaf. Roll 1/4 cup of filling in the palm of your hand to a tube-like shape. It's easier to roll in the cabbage leaf in this shape.
Lightly press the chicken onto the bottom end of the cabbage leaf, leaving about 1/2 an inch space and roll 2 turns, using the turns to compact the roll. Fold the right and left ends toward the middle and turn again. If you can turn twice, that's good, if not, it will be fine.
Using the cooked green onions tie the bundles. You can tie like a package or just around the center of the packet. Take care when tying off the bundle that you don't break the onion.
Using a slotted spoon, drop the cabbage into the pot with boiling water. If you wish, you could add chicken broth to the water for added flavor.
Boil for 5 minutes, or until a thermometer registers 160º. Remove the bundles to a plate and allow the residual heat to continue cooking until the temperature reaches 165º.
Serving Size: Makes 6 servings -- 8 "bundles"
Number of Servings: 4
Recipe submitted by SparkPeople user FRANTASTICFOOD.
Nutritional Info Amount Per Serving
- Calories: 137.6
- Total Fat: 1.6 g
- Cholesterol: 5.0 mg
- Sodium: 1,273.4 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 8.8 g
- Protein: 7.4 g
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