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Savory Napa Cabbage Rolls

Savory Napa Cabbage Rolls: Healthy Comfort on a Plate

Savory Napa Cabbage Rolls are a quick, healthy comfort food packed with lean protein and fresh veggies, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rolls
  • 8 leaves Napa Cabbage substitute with Swiss chard or large lettuce leaves if unavailable
  • 1 lb Ground Chicken or ground turkey or beef
  • 3 cloves Garlic fresh is preferred
  • 1 tbsp Minced Ginger fresh is preferred
  • 1 medium Shallot or yellow onion if needed
  • 1 cup Mushrooms diced, or substitutes like zucchini or bell peppers
  • 1 medium Carrot finely shredded cabbage can be used as a substitute
For the Sauce and Seasonings
  • 3 tbsp Soy Sauce low-sodium options work well
  • 2 tbsp Oyster Sauce or hoisin sauce for sweetness
  • 1 tbsp Sesame Oil use sparingly
  • 1 tbsp Olive Oil for pan-frying; sesame oil can be a substitute
  • 1 tsp Salt adjust to taste
  • 1 tbsp Corn Starch mix with water to create a slurry
  • 3 tbsp Water for the corn starch slurry
  • 1 tbsp Granulated Sugar adjust to taste
For the Sweet Soy Sauce
  • 2 tbsp Soy Sauce balances with granulated sugar
  • 1 tbsp Oyster Sauce adds depth
  • 1 tbsp Granulated Sugar tweak to desired sweetness
  • 2 tbsp Water for consistency

Equipment

  • Large Pot
  • skillet
  • Colander
  • Spatula
  • Mixing bowl

Method
 

Preparation Steps
  1. Bring a large pot of water to a boil and blanch the Napa cabbage leaves for 3-4 minutes until tender. Drain in a colander.
  2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Cook the ground chicken for 6-7 minutes until browned.
  3. Add minced garlic, ginger, and shallots to the skillet and sauté for 2 minutes. Incorporate mushrooms and carrots, cooking for another 3-4 minutes.
  4. Stir in soy sauce, oyster sauce, sesame oil, and salt. Add the corn starch slurry and cook for 2 minutes until thickened.
  5. Trim the stem of each cabbage leaf. Place 1 tablespoon of filling at the base of each leaf, roll tightly and tuck in the sides.
  6. Heat an additional tablespoon of olive oil and pan-fry the rolls seam-side down for 2-3 minutes per side until golden brown.
  7. Mix soy sauce, oyster sauce, sugar, and water in a bowl for the sweet soy sauce. Adjust sweetness as desired.
  8. Drizzle the sweet soy sauce over the cabbage rolls before serving. Garnish with sesame seeds if desired.

Nutrition

Serving: 1rollCalories: 180kcalCarbohydrates: 14gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 480mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 160IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze uncooked rolls for longer storage.

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