Asian Chicken Cabbage Rolls

Recipe by Derf2440
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 33mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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