Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 05/12/24. See terms.
Join now
Photo of Asian chicken cabbage rolls by WW

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.

Notes

SERVING SUGGESTION: Steamed Asian greens (such as choy sum and gai lan), plus boiled rice noodles.

You might like

You might like