Asian chicken cabbage rolls
2
Points®
Total time: 4 hr 30 min • Prep: 25 min • Cook: 4 hr 5 min • Serves: 4 • Difficulty: Easy
Tie two cuisines together with these super easy cabbage rolls. Traditionally a Greek dish, these have a fresh, vibrant filling with all those fantastic flavours of Asia. Enjoy with noodles topped with sesame seeds for a little extra crunch.
Ingredients
Savoy cabbage
80 g, (8 medium leaves)
Chicken breast mince
400 g
Carrot(s)
1 small, grated
Water chestnut(s)
225 g, drained, finely chopped
Garlic
1 clove(s), crushed
Green shallot(s)
3 individual, thinly sliced, plus extra to garnish
Fresh ginger
2 tsp, finely grated
Reduced salt soy sauce
60 ml, (1/4 cup)
Sesame oil
2 tsp
Chicken stock
1 cup(s), (250ml)
Fresh red chilli
1 whole, birdseye, thinly sliced
Sesame seeds
2 tsp, lightly toasted
Instructions
1
Cook cabbage leaves in a saucepan of boiling water for 30 seconds or until just softened. Drain. Refresh under cold water. Trim leaves to even sizes.
2
Combine mince, carrot, water chestnut, garlic, two-thirds of the shallots and half each of the ginger, soy sauce and oil in a bowl. Place 3 tablespoons of mixture onto stem end of cabbage leaves. Fold in 2 opposite edges, then roll to enclose filling. Place cabbage rolls, seam-side down, in a 4.5 litre (18-cup) slow cooker. Pour in stock. Cook, covered, on low for 4 hours (or high for 2 hours).
3
Towards end of cooking time, combine chilli with remaining shallots, ginger, soy and oil in a small bowl. Sprinkle rolls with sesame seeds and extra shallots and serve with dipping sauce.
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