Asian Style Cabbage Rolls

Asian Style Cabbage Rolls
(Adapted from Living Traditions)
(makes 8-9 rolls)


1 head cabbage

1 Chicken breast, pre-cooked and shredded
3/4 cups pre-cooked rice

Carrot Mix:
2 shredded carrots
1 shredded zucchini
4 tbsp soy sauce
1 tbsp sesame oil
1 clove minced garlic
2 chopped green onion


1. Take any damaged outer leaves off the cabbage, remove the core to make it easier to pull the leaves off without damaging them. (Use a knife to cut a circle around the core, going an inch or so deep and pop it out)

2. Count off 8 leaves, rinse and set aside.

3. If they are rigid, soften the leaves in boiling water one at a time (3 total in the pot), poke them down gently for about two minutes. Stack them up on a plate with a bowl upside down to let them cool.

4. Mix the carrot mix ingredients together.
Note: I made half with chicken and the carrot mix; half with rice and the carrot mix. You can just mix everything if you like; so I divided the carrot mix in two bowls and added chicken to one, rice to the other.

5. Preheat oven to 425. Assemble the rolls: On an oiled pan, open up the cabbage leaf and fill with 2 spoonfulls of filling in center of leaf. Fold over once, fold in the sides, then over - should stay together because the leaves are soft. Bake for 15 minutes, turn pan and bake another 15 minutes.


baili said...

this is so wonderful and delicious recipe dear Rain

you are rock star for all arts you are blessed with

Rain said...

Thanks Baili :) xx