Asian Cabbage Rolls Recipe
Happy First Day of October!
We will be posting more and more fall, winter and warm recipes as the weather starts to get colder. While we all love comfort food, one downside of cold weather food is it is much heavier (which adds on some extra cushion – wink wink)!
This recipe is light, warm, bursting with flavor, and easy to make! (Did I mention fun!?) I literally made it with ingredients leftover in my fridge and pantry. Feel free to substitute the chicken with Tofu (would be AMAZING, I am going to do that next time), or turkey, other vegetables, etc.
– 16 oz Chicken Breasts (as mentioned earlier, feel free to substitute this with lean ground turkey, tofu, shrimp, or veggies)
– 1 Head of Green Cabbage, fresh
– 1 Large Egg
– 1 Medium Onion, raw
– 3 Slices Ginger Root (if you don’t have – you can use the powder)
– 1 Garlic Clove (if you don’t have, you can use 1 Tsp minced or the powder)
– 2 Cups of Kale, Raw*
– 2 Cups of Spinach, Raw*
Sauce:
– Soy Sauce, 5 Tbsp
– Honey, 2 Tbsp
– Sesame Oil, 2 Tsp
– Garlic, 1 Clove – or 1 Tsp Minced Garlic
– 3 Slices Ginger Root (if you don’t have – you can use the powder)
– 1 Garlic Clove (if you don’t have, you can use 1 Tsp minced or the powder)
– 2 Cups of Kale, Raw*
– 2 Cups of Spinach, Raw*
Sauce:
– Soy Sauce, 5 Tbsp
– Honey, 2 Tbsp
– Sesame Oil, 2 Tsp
– Garlic, 1 Clove – or 1 Tsp Minced Garlic
1. Boil water in a large pot with entire cabbage head in it. Let boil for 10-15 minutes.
2. Finely chop onion, garlic and ginger, and steam kale and spinach.
3. In a large bowl, mix chicken/tofu, egg, onion, kale, spinach, ginger, garlic, and 1 Tbsp soy sauce (to taste).
4. When the cabbage is done boiling, remove from water and rinse with cool water until you can touch it. Discard outer leaves if damaged, otherwise use them all!
5. Gently remove and stack individual leaves. If any of the inner leaves are still stiff, just place the remaining cabbage back into the water and boil for 5 minutes to soften them up.
6. Once you have all of the cabbage leaves stacked, grab a baking sheet. Take each individual leave, one at a time, and place a generous spoonful of veggie/chicken mixture into each leaf. Fold the edges to make sure the roll is securely packed, and place on the pan with the folded side face down. If your rolls are not staying together, feel free to use a toothpick to help secure them while baking.
7. Bake at 350 F for 25-30 minutes, or until the rolls start to turn golden brown.
8. Meanwhile, to make the sauce: mix remaining soy sauce, honey, sesame oil, and garlic in a small pan over medium to low heat, to reduce the sauce.
9. Once the rolls are done, pour the sauce over the rolls to serve. If you have toothpicks in the rolls, take those out. 🙂
Enjoy!Servings: About 4
Calories per Serving: 308
(Unless you use as an appetizer, then 8-10 servings at 125 calories/serving)
5. Gently remove and stack individual leaves. If any of the inner leaves are still stiff, just place the remaining cabbage back into the water and boil for 5 minutes to soften them up.
6. Once you have all of the cabbage leaves stacked, grab a baking sheet. Take each individual leave, one at a time, and place a generous spoonful of veggie/chicken mixture into each leaf. Fold the edges to make sure the roll is securely packed, and place on the pan with the folded side face down. If your rolls are not staying together, feel free to use a toothpick to help secure them while baking.
7. Bake at 350 F for 25-30 minutes, or until the rolls start to turn golden brown.
8. Meanwhile, to make the sauce: mix remaining soy sauce, honey, sesame oil, and garlic in a small pan over medium to low heat, to reduce the sauce.
9. Once the rolls are done, pour the sauce over the rolls to serve. If you have toothpicks in the rolls, take those out. 🙂
Enjoy!Servings: About 4
Calories per Serving: 308
(Unless you use as an appetizer, then 8-10 servings at 125 calories/serving)
*If you would like to use 2 cups of brown rice instead of spinach and kale, some people prefer that.
xo Alex
