Chicken-Stuffed Cabbage Rolls

Ingredients

• 1 Green cabbage (Approximately 10-12 large leaves, carefully separated)
• 450 g Ground chicken (Preferably boneless thigh meat for a juicier filling)
• 3 Scallions (Finely chopped)
• 3 dientes Garlic (Grated or very finely chopped)
• 1 cda Fresh ginger (Grated)
• 2 cdas Soy sauce (For seasoning the filling)
• 1 cda Toasted sesame oil (For flavoring the filling)
• Ground black pepper (To taste)
• 1 cda Neutral oil (For cooking the rolls)
• 120 ml Neutral oil (For the chili oil)
• 2 cdas Chili flakes (Adjust the amount to the desired level of heat)
• 1 diente Garlic (Finely chopped for the chili oil)
• 1 cda Sesame seeds (For finishing the chili oil)
• 3 cdas Soy sauce (For the seasoned soy sauce)
• 1 cda Rice vinegar (To balance the sauce)
• 1 tsp Sugar (For the seasoned soy sauce)
• 1 tsp Toasted sesame oil (For finishing the sauce)

Steps

1. 1

   Separate the outer cabbage leaves, taking care to keep them intact. Blanch them in a large pot of boiling water for 1-2 minutes, until softened and flexible enough to fold without tearing. Immediately transfer them to cold water and dry them thoroughly; trim or flatten the thickest part of the central rib if necessary.

2. 2

   In a large bowl, combine the ground chicken, scallions, garlic, ginger, soy sauce, sesame oil, and pepper. Stir in one direction for 1-2 minutes, until the mixture is slightly sticky and uniform.

3. 3

   Place a cabbage leaf on the work surface. Add approximately 2 tablespoons of filling near the base of the leaf, fold the sides inward, and roll from the base to form a compact parcel. Repeat with the remaining leaves and filling.

4. 4

   Heat a large lidded skillet over medium heat and add the neutral oil. Place the rolls seam-side down, leaving a little space between them, and sear for 2-3 minutes until the base is lightly golden.

5. 5

   Add approximately 120 ml of water to the skillet, cover immediately, and steam for 12-15 minutes, until the cabbage is tender and the chicken reaches 74 °C in the center. If any liquid remains, uncover during the final few minutes to allow it to evaporate.

6. 6

   While the rolls are cooking, prepare the chili oil. Place the chili flakes, chopped garlic, and sesame seeds in a heatproof bowl.

7. 7

   Heat the 120 ml neutral oil until hot but not smoking, approximately 160-170 °C. Carefully pour it over the chili, garlic, and sesame seeds; stir and let stand for a few minutes to infuse the flavors.

8. 8

   Prepare the seasoned soy sauce by mixing the soy sauce, rice vinegar, sugar, and sesame oil until the sugar dissolves.

9. 9

   Serve the cabbage rolls hot, drizzled with a little chili oil and seasoned soy sauce. Serve the remaining sauces on the side so each person can adjust the heat and saltiness.

Notes

The post indicates that the complete recipe and its tips are available on the blog, but it does not provide quantities or detailed instructions here. The quantities above are an approximate reconstruction based on the description and brief audio. For a lighter version, serve the rolls with white rice or a cucumber salad; refrigerate leftovers for up to 3 days and reheat covered until thoroughly hot.

Nutrition per serving

• main course
• healthy
• gluten-free
• high-protein
• steamed
• chicken
• cabbage
• spicy