Ingrédients pour Asian Chicken Cabbage Rolls
- 1 medium head cabbage (about 2 1/2 lbs)
- 1 teaspoon sesame oil
- Green Onions
- 2 cloves garlic
- 1 inch fresh ginger, plus 1 tablespoon grated fresh ginger
- 8 ounces cremini mushrooms
- 1 pound ground chicken
- 1 red bell pepper
- 1 tablespoon chopped fresh coriander
- 3 tablespoons soy sauce
- 1 teaspoon sriracha (hot pepper sauce)
- 1 cup cooked rice
- 1 large egg
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- 1 medium onion
- 2 quarts water
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Comment préparer Asian Chicken Cabbage Rolls
- Remove the core from 1 medium head of cabbage using a sharp knife.
- Blanch cabbage leaves in a large pot of boiling salted water (approximately 2 quarts) for 10-15 minutes, or until leaves are softened.
- Remove leaves with tongs and immediately plunge into a bowl of ice water to stop the cooking process and retain vibrant color.
- Drain leaves on a clean kitchen towel, core-side down.
- **Prepare the Filling:** Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), and 1 inch ginger (grated). Cook, stirring frequently, for 3 minutes until fragrant.
- Add 8 ounces cremini mushrooms (sliced). Cook, stirring occasionally, for 5 minutes, or until the liquid has evaporated.
- Add 1 pound ground chicken. Cook, breaking it up with a wooden spoon, for about 5 minutes, or until no longer pink.
- Stir in 1 red bell pepper (chopped), 1 tablespoon chopped fresh coriander, 2 tablespoons soy sauce, and 1 teaspoon sriracha (or to taste). Cook for 1 minute.
- Remove from heat. Stir in 1 cup cooked rice (cooled slightly) and 1 large egg (lightly beaten). Let cool slightly.
- Carefully remove 12 large, outer cabbage leaves, trimming away any thick stems.
- Spoon approximately 1/3 cup of the chicken filling onto each cabbage leaf.
- Fold the bottom end of each leaf over the filling, then fold in the sides, and roll up tightly.
- **Prepare the Sauce:** In a medium bowl, whisk together 1 (14.5 ounce) can diced tomatoes (undrained), 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon grated ginger, and 1 teaspoon sesame oil.
- Arrange cabbage rolls in a single layer in a large (9x13 inch) baking dish.
- Pour the sauce evenly over the cabbage rolls.
- Cover the baking dish with foil and bake in a preheated 350°F (175°C) oven for 40 minutes.
- Remove the foil, baste with the sauce, and bake uncovered for an additional 20 minutes, or until the sauce is bubbling and the rolls are tender.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
68g
Fat
4g
Carbs
10g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Casseroles Lunch Main Dish Poultry Rice Vegetables Asian Canadian Oven Easy Potluck Heirloom Historical Holiday Event Kid Friendly Low Fat Chicken Dietary One Dish Meal Low Cholesterol Low Saturated Fat Low Calorie Low Carb Inexpensive Healthy 2 British Columbian Low In Something Meat Pasta Rice And Grains To Go Equipment 4 Hours Or Less
