Asian Chicken Cabbage Rolls
Found this in a flyer for canadian chicken farmers, tried it last week and they are good! Packed with flavour, nutrition and value for your money, 1 lb minced chicken feeds 6!
Steps
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 tom.
Ingredients
cabbage, sesame oil, green onions, garlic cloves, gingerroot, mushrooms, lean ground chicken, sweet red pepper, fresh coriander, soy sauce, hot pepper sauce, cooked rice, egg, canned tomatoes, rice vinegar, brown sugar, oyster sauce