High Protein Asian Cabbage Rolls

Ingredients

• 4 Napa cabbage (large leaves, blanched)
• 150 g Ground chicken (lean)
• 0.5 Carrot (finely shredded)
• 2 Green onions (finely sliced)
• 1 clove Garlic (minced)
• 0.5 tsp Ginger (freshly grated)
• 1 tbsp Soy sauce (low sodium)
• 1 tsp Sesame oil
• 1 Egg (beaten, to bind filling)
• 1 tsp Olive oil (for pan-searing)

Steps

1. 1

   Bring a large pot of water to a boil. Carefully peel 4 large leaves from the napa cabbage and blanch them in the boiling water for 1-2 minutes until pliable. Immediately transfer to an ice bath or cold water, then pat dry with paper towels.

2. 2

   In a medium mixing bowl, combine the ground chicken, shredded carrot, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, and the beaten egg. Mix thoroughly until the ingredients are well incorporated.

3. 3

   Lay a blanched cabbage leaf flat on a clean surface. Place a portion of the chicken mixture (about 2-3 tablespoons) near the stem end of the leaf.

4. 4

   Fold the sides of the leaf inward over the filling and roll tightly from the stem end to the top, similar to a burrito. Repeat with the remaining leaves and filling.

5. 5

   Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

6. 6

   Place the cabbage rolls in the skillet, seam-side down. Cover with a lid and cook for 5-6 minutes per side, or until the chicken is fully cooked through and the cabbage is golden brown and crispy on the outside.

7. 7

   Serve hot, optionally with a side of extra soy sauce or chili oil for dipping.

Notes

For a crispier texture, ensure the cabbage leaves are very dry before rolling and searing. You can substitute ground turkey or shrimp for the chicken if preferred.

Nutrition per serving

• high-protein
• low-calorie
• cabbage rolls
• asian
• healthy lunch
• meal prep
• pan-seared
• gluten-free