Asian Chicken Cabbage Rolls |
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Prep Time: 40 Minutes Cook Time: 53 Minutes |
Ready In: 93 Minutes Servings: 6 |
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Found this in a flyer for Canadian Chicken farmers, tried it last week and they are good! Packed with flavour, nutrition and value for your money, 1 lb minced chicken feeds 6! Ingredients:
1 head cabbage |
1 teaspoon sesame oil |
4 green onions, sliced |
2 garlic cloves, smashed |
2 teaspoons minced gingerroot |
1 1/2 cups coarsely chopped mushrooms (about 4 oz) |
1 lb lean ground chicken |
1 small sweet red pepper, diced |
1/2 cup chopped fresh coriander |
2 tablespoons soy sauce |
1/4 teaspoon hot pepper sauce |
3/4 cup cooked rice |
1 egg, beaten |
1 1/2 cups chopped canned tomatoes |
1/3 cup rice vinegar |
1/4 cup packed brown sugar (i use brown sugar twin) |
1/4 cup soy sauce |
1/4 cup oyster sauce |
1 tablespoon minced gingerroot |
1 1/2 teaspoons sesame oil |
Directions:
1. Using sharp knife, remove core from cabbage.
2. In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened.
3. With tongs, remove and chill in cold water; set aside on towel, core down, to drain.
4. Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes.
5. Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated.
6. Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink.
7. Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute.
8. Remove from heat; stir in rice.
9. Let cool slightly.
10. Stir in egg.
11. Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone.
12. Spoon about 1/3 cup filling onto each leaf.
13. Fold end and sides over filling; roll up.
14. Place rolls in single layer in large casserole dish.
15. Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil.
16. Pour over cabbage rolls.
17. Cover and bake in 350°F oven for 40 minutes.
18. Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.
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