Welcome, my fellow food enthusiasts! I am thrilled to share with you one of my all-time favorite recipes – Asian Chicken Cabbage Rolls! This dish is a scrumptious twist on traditional stuffed cabbage rolls, with exciting Asian-style flavors that will tantalize your taste buds.
I stumbled upon this recipe while exploring various cultures’ cuisines and immediately fell in love with its complex yet satisfying blend of flavors. The marriage of tender chicken, savory soy sauce, sweet brown sugar, tangy rice vinegar, and aromatic ginger root creates a symphony of flavors that are impossible to resist.
The star of the show, the deliciously versatile cabbage leaf used as a wrap for the filling, is packed with vitamins and fiber. When steamed or boiled, these leaves become pliable but robust enough to hold up against the hearty filling. The result is a low-carb alternative to classic stuffed cabbage rolls that’s so satisfying, you won’t even miss the extra carbs!
Whether you’re searching for an impressive main course for your family dinner or craving a vibrant meal loaded with textures and flavors to spice up your meal times, these Asian Chicken Cabbage Rolls have you covered.
Why You’ll Love This Recipe
Look no further for the ultimate stuffed cabbage rolls recipe, because this Asian Chicken Cabbage Rolls Recipe is everything you’ve been looking for!
With tender cabbage leaves enveloping a savory mixture of ground chicken, mushrooms, and aromatic ginger, garlic, and green onions, this dish is bursting with flavor in every single bite. But what really elevates this recipe to the next level are the key ingredients: oyster sauce, soy sauce, brown sugar, and rice vinegar. Together they infuse the dish with a sweet-salty flavor that will have your taste buds dancing.
Not only is this recipe deliciously satisfying, it’s also very low carb so you can enjoy it guilt-free. Plus, it’s versatile enough to be served as a main dish or appetizer.
So if you’re looking for a meal that harnesses flavors of Asia while being healthy and easy-to-make, then you’ll love this Asian Chicken Cabbage Rolls Recipe. Trust me when I say that one bite will have you hooked!
Here is a list of ingredients you’ll need to whip up these Asian Chicken Cabbage Rolls. Don’t worry if some of the ingredients sound exotic or hard to find, most of them can be found at your local grocery store. Get your pantry ready and let’s get started!
For the Filling:
- 2 cups cooked rice
- 2 tbsp oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp ginger, finely chopped
- 2 cups mushrooms, chopped
- 1 lb ground chicken
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp rice vinegar
- 1 large egg
- ½ cup canned tomatoes, crushed
- ½ cup fresh coriander, chopped
- 4 green onions, thinly sliced
For the Cabbage Rolls:
- 1 head cabbage (Savoy cabbage works best)
- 3 tablespoons boiling water
Optional Substitutions and Variations:
If you want to mix things up a bit, try using these ingredients instead:
– Ground turkey instead of chicken
– Minced pork instead of ground chicken
– Fresh ginger root instead of ground ginger
– Japanese-style rice instead of white rice
The Recipe How-To
Preparing the Cabbage Leaves
Before we start making our Asian chicken cabbage rolls, we need to prepare the cabbage leaves. We need around 12-14 medium-large leaves. First, remove any wilted or damaged outer leaves from the cabbage. Then, boil a large pot of water and add a pinch of salt. Once boiling, submerge the whole cabbage head into the water and remove it after 1-2 minutes.
When the cabbage is cool enough to handle, gently remove each leaf from the head. If you have difficulty separating the leaves completely, simply put the head back into boiling water for another minute or so. Cut a V-shaped notch or trim out the thick, tough stem/vein of each leaf to make them pliable.
Preparing the Filling
To prepare the filling, heat up oil in a large skillet over medium-high heat. Add ground chicken (or ground pork or turkey, whichever you prefer) and cook until browned for about 5-7 minutes. While cooking, use a spatula to break up any large chunks.
Once browned, add in the green onions, garlic, fresh chopped gingerroot and sliced mushrooms in the skillet with your choice of ground meat until they are soft and fragrant for another 2-3 minutes.
Next, add in one medium diced tomato and continue to cook until tomatoes are soft.
Then pour over mixture 1 cup of cooked rice (or cauliflower rice if you prefer) along with scrambled egg , oyster sauce, soy sauce, brown sugar and rice vinegar. After that mix well till everything’s well combined then put aside.
Assembling and Cooking
Now that both our filling and cabbage leaves are ready let us start assembling our rolls! Take one cabbage leaf at a time, place around 1 – 2 tablespoons of filling at one end of each cabbage leaf . Next Roll each cabbage leaf like a burrito Closed then Tuck in either edges before finishing rolling.
In an oven-safe baking dish or Dutch oven, place all of your cabbage rolls snuggly together seam side down on top of a bed of thinly sliced ginger
In a separate bowl, whisk together tomato sauce with soy sauce and brown sugar . Pour mixture over cabbage rolls making sure all sides are covered along with adding some boiling water , enough water to about halfway cover all your rolls .
Cover your baking container tightly with foil Cook it in preheated oven at 375 ° F (190 ° C), for about an hour or until fully cooked through.
Once done serve immediately garnish with chopped fresh coriander . These Asian Chicken Cabbage Rolls are delightfully tender-meaty outside complemented by succulent flavors inside by mixed vegetable filling to create something that you can’t forget!
Substitutions and Variations
Are you looking to spice things up with your Asian chicken cabbage rolls recipe? Here are some substitutions and variations that you can add to give the recipe a personal touch:
– Instead of chicken, try using ground turkey, pork, or even beef. Each has a unique flavor that would meld well with the other ingredients in the recipe.
– If you’re on a low-carb diet, swap out the cooked rice for cauliflower rice or quinoa.
– For those who aren’t fans of cabbage or prefer something softer, try using savoy cabbage leaves instead. They are more tender than regular cabbage leaves and have a sweeter flavor.
– Looking for a vegetarian option? Swap out the chicken with mushrooms or tofu for an equally delicious filling.
– Add some heat by incorporating chili flakes, sriracha sauce or hot sauce. You can even replace the oyster sauce and soy sauce with spicy versions.
– If you prefer a more tomato-based flavor profile, replace the oyster sauce with canned tomatoes blended up into a puree or use tomato sauce as a dipping sauce for your rolls.
Overall, don’t be afraid to try new things with your recipe. Experimentation is key to finding your perfect combination of tastes and textures. Get creative with your substitutions and variations and discover your ultimate rendition of Asian chicken cabbage rolls!
Serving and Pairing
When it comes to serving and pairing this delicious Asian Chicken Cabbage Rolls Recipe, the possibilities are endless.
The combination of moist yet crispy cabbage rolls stuffed with juicy chicken, rice, and aromatic herbs and spices is a flavor explosion that can be enjoyed in many different ways.
First things first – I recommend serving this dish hot out of the oven for ultimate enjoyment. If you’ve opted to prepare the cabbage rolls ahead of time or you have leftovers, you can reheat them in a preheated oven at 350 F for about 10-15 minutes until they’re heated through.
Now, let’s talk about pairing options. Given the Asian-inspired flavors of this dish, you can’t go wrong with a light and refreshing side salad made with greens like watercress, bok choy, or arugula. The salad dressing can match the flavors of the cabbage rolls by using soy sauce, rice vinegar, and sesame oil.
If you’re more into veggies and prefer something cooked, then steamed broccoli or green beans bring an extra crunch to the dish. For those who want something starchier on their plate, white or brown rice helps soak up all those savory juices.
If you’re feeling adventurous in your kitchen experiments or want to put your twist on things, serve your cabbage rolls alongside more stir-fried vegetables such as carrots, Brussels sprouts, or bell peppers.
No matter how you decide to serve and pair these Asian Chicken Cabbage Rolls Recipe creations, one thing is sure – this dish is a true masterpiece that deserves a place at any dinner table!
Make-Ahead, Storing and Reheating
There’s nothing quite like the satisfaction of enjoying some delicious, hearty cabbage rolls. But what about when you want to enjoy them later or save some for leftovers? Well, luckily for you, this Asian Chicken Cabbage Rolls Recipe is perfect for meal-prepping and storing!
To make things even easier for yourself during busy weeknights, try making the cabbage rolls ahead of time and storing them in your fridge or freezer until you’re ready to enjoy them. Simply wrap the rolls tightly in plastic wrap or aluminum foil and store them in an airtight container. When you are ready to eat them, preheat your oven to 350°F, place the cabbage rolls on a baking tray, cover with foil paper and bake for about 25-30 minutes until heated through.
If you have any leftover cabbage rolls after your meal (which is rare), you can store them in the fridge for up to three days in an airtight container. To reheat these rolls, place them in the microwave for about 1-2 minutes or heat them up covered with foil paper in a preheated oven at 350°F until hot throughout.
Additionally, if you’re someone who frequently meal preps ahead of time but are on a low-carb diet, this recipe is perfect. In fact, this recipe can actually be cooked entirely without rice while still maintaining its scrumptious flavor. Simply wrap the chicken mixture in washed large savoy cabbage leaves instead of rice for an even healthier version of these delectable cabbage rolls.
So whether its for meal-prepping, leftovers or even tailgating parties – now that you know how easy it is to make-ahead and reheat these Asian Chicken Cabbage Rolls – you’ll have no excuses not to whip up a batch!
Tips for Perfect Results
As a professional chef, I know that even the best recipe can go wrong if not executed properly. That’s why I’m sharing these tips and tricks to help you achieve perfect results with the Asian Chicken Cabbage Rolls Recipe.
1. Soften the Cabbage Leaves
Cabbage is naturally tough and may be difficult to roll when it’s raw. To soften cabbage leaves, microwave them for about 30 seconds or steam them for a few minutes. This will make the leaves more pliable and easier to shape into rolls.
2. Don’t Overstuff the Cabbage Rolls
It can be tempting to overstuff the cabbage rolls with filling, but it’s important to leave some room for the cabbage to wrap around the filling. Overstuffed rolls can burst open while cooking, resulting in a mess and unevenly cooked filling.
3. Use Ground Chicken Thighs
While ground chicken breast is popular in many recipes, using ground chicken thighs will add more flavor and moisture to your cabbage rolls. Ground dark meat has a higher fat content, which makes it more juicy and flavorful when cooked.
4. Let the Filling Cool Before Rolling
Rolling hot filling inside cabbage leaves can be challenging, as it can cause the leaves to wilt and fall apart. Make sure the filling has cooled before you start rolling. You can refrigerate it for about 20-30 minutes before rolling to speed up the process.
5. Use Toothpicks or Kitchen Twine
To prevent your cabbage rolls from coming undone during cooking, use toothpicks or kitchen twine to secure them closed. Simply tie or pin together the ends of each roll after stuffing with filling.
By following these simple tips, you’ll be sure to create delicious and perfectly rolled Asian Chicken Cabbage Rolls every time!
Now that you know how to make mouth-watering Asian Chicken Cabbage Rolls, let’s go over some frequently asked questions that many readers have about this dish. Whether you’re looking for ingredient substitutions or tips on storing leftovers, I’ve got you covered. Read on to find some more valuable information about the recipe.
Is it better to freeze or boil cabbage for cabbage rolls?
When it comes to preserving food, freezing is a much safer way to go than blanching. There’s no need to worry about handling hot water or timing the removal of the food every few minutes. With freezing, you can easily remove all the cabbage leaves at once, without having to do it in stages. Keep this in mind as you prepare your food for storage.
Why are my cabbage rolls dry inside?
When making cabbage rolls, it’s important to ensure that the cabbage leaves are nice and tender. One way to achieve this is by letting the cabbage sit overnight. However, if after cooking the rolls, the cabbage leaves still feel tough, it’s an indication that they need more cooking time. Simply return the rolls to the oven and cook them for a bit longer until the cabbage leaves are soft and tender. Remember not to rush the cooking process as this can lead to tough cabbage rolls.
What type of cabbage is used for cabbage rolls?
The Savoy cabbage is a unique variety of cabbage that is visually appealing due to its textured and waffle-knit leaves. The leaves’ texture also makes them ideal for dishes that require elasticity, such as stuffed cabbage or cabbage rolls. Due to its versatility, the Savoy cabbage can be included in various dishes, including salads, soups, and slaws.
Are cabbage rolls Ukrainian or Polish?
One of the most beloved dishes in Poland consists of hearty stuffed cabbage rolls. These rolls are filled with a mixture of beef, pork, and grains like rice or barley, then gently cooked until the cabbage is soft and tender.
In conclusion, this Asian Chicken Cabbage Rolls Recipe is a dish you can’t go wrong with. It’s easy to make, delicious, and provides an excellent alternative to traditional stuffed cabbage rolls. With its impressive list of ingredients, there’s no shortage of flavor, texture, and aroma in this dish that will keep your taste buds begging for more.
Moreover, this recipe is also versatile and can be tailored to suit various dietary needs, including low-carb options by swapping rice for cauliflower rice. In addition to being delectable, the dish holds a warm Asian flavor, taking your palate on a flavorful journey.
In summary, give yourself the pleasure of making this remarkable dish today! Impress your family and friends with this exceptional take on classic cabbage rolls that’s bursting with mouth-watering flavors. Don’t hesitate; grab the ingredients and start cooking!
Asian Chicken Cabbage Rolls Recipe
- 1 head cabbage
- 1 teaspoon sesame oil
- 4 green onions, sliced
- 2 garlic cloves, smashed
- 2 teaspoons minced gingerroot
- 1 1/2 cups coarsely chopped mushrooms (about 4 oz)
- 1 lb lean ground chicken
- 1 small sweet red pepper, diced
- 1/2 cup chopped fresh coriander
- 2 tablespoons soy sauce
- 1/4 teaspoon hot pepper sauce
- 3/4 cup cooked rice
- 1 egg, beaten
- 1 1/2 cups chopped canned tomatoes
- 1/3 cup rice vinegar
- 1/4 cup packed brown sugar (I use brown sugar twin)
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1 tablespoon minced gingerroot
- 1 1/2 teaspoons sesame oil
- 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.