Two recipes in one! Cabbage Rolls filled with Shredded Chicken, Vegetable "Rice" and Black Bean Sauce (100 calories per roll)
A couple of weeks ago I found a recipe for vegetable "rice" which really intrigued me. It was a recipe that involved processing turnips, carrots, celery and other vegetables into rice! Problem was, I hadn't come up with anything that was really making me excited to use it with. Then I saw a recipe for cabbage rolls. I decided to try to put the two new recipes together and make a new post. Add in some shredded chicken and choose your sauce - in this case I used a black bean sauce, but also think there could be a ton of variations, including buffalo style with blue cheese, asian sauce with bamboo shoots, peanut sauce with some crushed peanuts.
Since these are two recipes in one, I will start off first with the vegetable rice:
Broccoli, 1 cup
Carrots, 1-2 large
Celery, 2 large stalks
Daikon, 1 cup
Cilantro, to taste
250 calories for whole serving size of the rice.
It couldn't be any easier. Grate or food process the vegetables and put in a large bowl. Cooking of the vegetable rice would depend on what you are using the rice for. If you are serving as a side with other food, I would add in some rice vinegar or soy sauce and cook in the microwave or lightly cook in a fry pan. It all depends on your desired softness or hardness of the rice.
For the stuffed cabbage rolls, put the rice aside as you will cook in with the chicken and sauce as the last step.
Now we will move into the cabbage roll recipe:
Cabbage Rolls (15 wraps)
Chicken (500 grams)
Green cabbage, 1 medium or large head
Black Bean Sauce
Chili flakes or chili paste
Cilantro, to taste
1. Put your chicken breasts in water and bring to boil. Simmer on low. Prepare rest of meal. When chicken is cooked, shred with a fork.
Place the cabbage in cold water in a pot and turn to boil.
As the cabbage cooks, you will be able to peel off the pieces and place on a plate.
I then made the sauce, in this case, a simple black bean garlic sauce mixed with hoisin and some chili flakes.I I then tossed the shredded chicken with the sauce on medium heat.
Add in your vegetable rice and cilantro.
Now prep the cabbage wraps. Take the hard part of the stem and slice away.
This will help prevent the cabbage roll from breaking when you roll.
Lay out your rolls
Roll from the "stem" part and fold up and then over twice. Then place in pan for final cooking