Shredded Chicken Cabbage Rolls

  • Date June 12, 2013
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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:

Vegetable rice:

Parsnips, 1-2 (or 1 cup)
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.

Directions:
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)


Ingredients:
Chicken (500 grams)
Green cabbage, 1 medium or large head
Black Bean Sauce
Cayenne pepper
Chili flakes or chili paste
Hoisin sauce
Cilantro, to taste

Directions

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.

Making the green cabbage work for me and to turn them into the wraps was the most interesting part of this process. Cut out the "stem" from the green cabbage.






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



Add in your filling


Roll from the "stem" part and fold up and then over twice. Then place in pan for final cooking


I cooked on 350' for 15 minutes. It was more to get everything hot and mixed together than anything else.

Serve however you like, in this case, I served on a bed of lettuce.









Husband Friendly Version:

No alterations could be made to the recipe, but he did add some sour cream to the top of his (so did I as it was a good addition). I also mentioned I could add cheese into his next time, but he didn't seem to fussy about this. Alteration minimal. Husband friendly success!

5 comments:

Christie said...

These look great! Thanks for the vegie rice tip :-)

Mindy Brown said...

Wish my other half liked cabbage let alone let me cook it in the house.

Erinn Pinky said...

Cabbage is such a staple in our house, I don't always tell him when I have used it in soups and such. Sorry to hear that you don't get to experiment as much as my other half lets me!

Rose Nguyen said...

What do you do with the rest of the cooked cabbage?

Erinn Pinky said...

Sorry for the delayed response, this comment got put in "spam" for some reason! I throw cooked cabbage into dish (I chop it first), add in some vinegar and let it marinate in the vinegar. Then I add it to the top of salads cold or eat right out of the dish for urgent hunger attacks.