Asian Chicken Cabbage Rolls

"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!"
 
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Ready In:
1hr 33mins
Ingredients:
20
Serves:
6
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ingredients

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directions

  • Using sharp knife, remove core from cabbage.
  • In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened.
  • With tongs, remove and chill in cold water; set aside on towel, core down, to drain.
  • Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes.
  • Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated.
  • Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink.
  • Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute.
  • Remove from heat; stir in rice.
  • Let cool slightly.
  • Stir in egg.
  • Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone.
  • Spoon about 1/3 cup filling onto each leaf.
  • Fold end and sides over filling; roll up.
  • Place rolls in single layer in large casserole dish.
  • Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil.
  • Pour over cabbage rolls.
  • Cover and bake in 350°F oven for 40 minutes.
  • Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.

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Reviews

  1. 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!
     
  2. Thank goodness for my assistant chef! Lots of prep, but easy enough. Very delicious - will make again soon.
     
  3. A lot of prep time, but well worth it. So flavorful and delicious! Thanks.
     
  4. Filling was delicious, sauce was great. The method for removing cabbage leaves was terrible. At 10 minutes, the cabbage was totally overcooked (and smelly) and the outer leaves were boiled to shreds. I Googled it, and discovered a much simpler way: don't bother coring the cabbage. Plunge it into boiling water for 30 seconds to 1 minute. Carefully remove it with tongs (let it drain over the pot) and plunge it into cold water to make it easier to handle. You can then easily remove the outer leaves. As you work your way into the cabbage, you can repeat to loosen the leaves.
     
  5. This recipe was just delighful. I used ground turkey breast which worked well and was feeling lazy, so I sauteed the vegetables, ginger and garlic and then added this mixture along with the other filling ingredients to the raw turkey, even leaving the rice raw (and used just over 1/4 cup raw). I rolled the raw mixture into the cabbage leaves added the sauce and baked for 1.5 hours. Worked like a charm and nothing was over cooked. All of the flavors marry together very well. Served with simple stir fried snow peas. A great add in to the filling would be some minced water chestnuts for a little extra crunch. Thank you Derf for sharing the recipe.
     
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RECIPE SUBMITTED BY

<p>November 4th, 2013: &nbsp;Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. &nbsp;We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p> <p>Mary at Food.com</p> <p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p> <p>&nbsp;</p> <p>********************************************************************</p> <p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect&nbsp;</p> <p>Love traveling, own a timeshare, went to Portugal in the year 2000, this picture was taken there, so it's 9 years old, but the only decent one I have, I am not photogenic and hate having my picture taken!! <br />I've been enjoying lushious recipes from 'zaar for 9 years now, since January 2001. <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image hosted by Photobucket.com /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif alt=Image hosted by Photobucket.com /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=Image hosted by Photobucket.com /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image hosted by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image hosted by Photobucket.com /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/FinishedJollyRoger_1.jpg border=0 alt=Image hosting by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/dragonspearls_1.jpg border=0 alt=Image hosting by Photobucket /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/completedbanner.gif alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Octoberevent.jpg alt= /><img src=http://www.recipezaar.com/members/home/1535/cheesesticker.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/EditBeforeandAfterSTICKER.jpg alt= /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/Banners/Photo_Video_577111733_orig.jpg alt= /><img src=http://img.villagephotos.com/p/2003-11/484938/Spelling-Bee-stick2jpg.jpg alt= /><img src=http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg alt= /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/Comfortstickercopysmall.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg alt= /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/MuffinLovesticker.jpg alt= /><img src=http://www.recipezaar.com/members/home/1956/L%5B1%5D.F-stickJPEG.jpg alt= /><img src=http://img.villagephotos.com/p/2003-11/484938/MayFlowerssticker.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/TasteofYellowSTICKER.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BBQlSTKR.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CobblerPieTartSTICKER.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CROCKPOTSTKR.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/FISHSEAFDSTICKER.jpg alt= /> <br /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/CookingSchoolHost1.jpg border=0 alt=Photobucket /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/BeyondburgersST.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/Elves-appreciationSTICKER.jpg alt= /></p>
 
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