Stuffed cabbage is a traditional Jewish recipe loved for the ability to prep ahead and reheat. We took the same concept and infused it with Asian flavors, the results are unbelievable.
We kept the filling simple, but it would be delicious with finely chopped mushrooms or grated carrot as well.
Chicken Shumai Stuffed Cabbage
Servings
4 Servings
Ingredients
- 1 pound ground chicken
- 1 large egg beaten
- 4 tablespoon soy sauce divided
- 2 tablespoon rice vinegar divided
- 4 green onions thinly sliced, divided
- 4 cloves garlic grated
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- Pinch red pepper flakes optional
- 1 head of cabbage Napa cabbage preferred (frozen overnight to to soften leaves and easily separate)
- 4 cups cooked brown rice
Instructions
- Preheat oven to 400℉.
- In a large bowl, combine chicken, egg, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, half green onion, garlic, ginger, sesame oil, and red pepper if using.
- Spoon mixture into center of 8 cabbage leaves. Fold the sides of the leaf over and roll the filling up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
- Pour 1/2 cup water over top, cover and bake for 45 minutes.
- Mix together 2 tablespoons soy sauce, 1 tablespoon rice vinegar and other half green onions, pour over cabbage and serve with brown or red rice.
Nutrition
Nutrition Facts
Chicken Shumai Stuffed Cabbage
Amount per Serving
Calories
442
% Daily Value*
Fat
15.3
g
24
%
Cholesterol
143
mg
48
%
Carbohydrates
48.8
g
16
%
Fiber
6.5
g
27
%
Protein
28.4
g
57
%
* Percent Daily Values are based on a 2000 calorie diet.
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