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.
- Cook Time
- Prep Time
- 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
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.
- Serving Size: 2 rolls with 1 cup of rice
- Calories: 442
- Carbohydrate Content: 48.8 g
- Cholesterol Content: 143 mg
- Fat Content: 15.3 g
- Fiber Content: 6.5 g
- Protein Content: 28.4 g