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Savory Napa Cabbage Rolls

Savory Napa Cabbage Rolls: Healthy Comfort Food Delight

Savory Napa Cabbage Rolls are a delightful, healthy comfort food option bursting with flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 rolls
Course: Dinner
Cuisine: Asian
Calories: 203
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage
  • 8 leaves Napa Cabbage Can substitute with Swiss chard or large lettuce leaves.
For the Filling
  • 1 pound Ground Chicken Can substitute with ground turkey or beef.
  • 3 cloves Garlic Fresh garlic preferred.
  • 1 tablespoon Minced Ginger Adjust quantity if using ground ginger.
  • 1 medium Shallot Yellow onion is a good substitute.
  • 1 cup Mushrooms Can replace with diced zucchini or bell peppers.
  • 1 medium Carrot Finely shredded cabbage can be used as a substitute.
For the Sauce
  • 2 tablespoons Soy Sauce Low-sodium soy sauce is healthier.
  • 2 tablespoons Oyster Sauce Hoisin sauce can be used as a sweet alternative.
  • 1 teaspoon Sesame Oil Use sparingly.
  • 1 tablespoon Olive Oil Can replace with sesame oil if desired.
  • 1 teaspoon Salt Adjust to taste.
For Thickening and Sweetening
  • 1 tablespoon Corn Starch For thickening the sauce.
  • 1 teaspoon Granulated Sugar Balances flavors.
  • 1 cup Water Used for the corn starch slurry.

Equipment

  • Large pot
  • skillet
  • Tongs
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Fill a large pot with water and bring to a boil. Blanch the napa cabbage leaves for 3-4 minutes until tender. Remove and pat dry.
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add ground chicken and cook for 6-7 minutes until browned.
  3. Add minced garlic, grated ginger, and chopped shallots to the chicken. Sauté for 2 minutes until fragrant.
  4. Stir in diced mushrooms and shredded carrot. Cook for an additional 3-4 minutes.
  5. Mix soy sauce, oyster sauce, and sesame oil. Prepare a corn starch slurry with water and add it to the skillet, cooking for 2 minutes until thickened.
  6. Trim stems from blanched cabbage leaves. Place 1 tablespoon of filling at the base of a leaf and roll tightly.
  7. Pan-fry the rolls seam-side down in a skillet with a teaspoon of olive oil for 2-3 minutes on each side until golden.
  8. Whisk together soy sauce, oyster sauce, granulated sugar, and water for a sweet sauce to drizzle over the rolls.

Nutrition

Serving: 1rollCalories: 203kcalCarbohydrates: 15gProtein: 20gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

These cabbage rolls are freezer-friendly; store uncooked rolls on a baking sheet and transfer to a bag for freezing.

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