Asian Chicken Cabbage Rolls

Total Time
1hr 33mins
Prep 40 mins
Cook 53 mins

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 Nutrition


  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.
Most Helpful

Excellent! I made it with ground turkey and it was super. Unique, with a delicious blend of flavors.I did not think it was alot of prep because I used bottled galic and ginger. I prepared the sauce while the cabbage was blanching. We will have this again and again. Thanks!

cknick February 10, 2004

Thank goodness for my assistant chef! Lots of prep, but easy enough. Very delicious - will make again soon.

Donna LaMonica August 12, 2003

A lot of prep time, but well worth it. So flavorful and delicious! Thanks.

M. LaMons June 09, 2003