Tender Chicken Breast Cabbage Rolls
The Ultimate Healthy Choice for Diet and Wellness: Delicious and Moist Chicken Breast Cabbage Rolls Recipe
Have a head of cabbage and wondering how to use it up? Worry no more! Today, we’re introducing ‘Chicken Breast Cabbage Rolls’ – a satisfying yet light dish perfect for any meal. While typically made with ground pork or beef, this recipe is a healthier twist, packed with lean chicken breast and fresh vegetables, ideal for those pursuing a clean eating lifestyle. Whether you need a filling meal or a healthy snack, this recipe will help you create a delicious and wholesome dining experience!
Cabbage Roll Ingredients- 2 chicken breasts (approx. 200-250g)
- 7-8 large cabbage leaves (adjust based on size)
- 1/2 onion
- 1/3 carrot
- 1 Tbsp minced garlic
- Small bunch of cilantro (optional)
- 1-2 Korean red chili peppers (adjust for spice)
- 2 Tbsp cooked brown rice
- 1 Tbsp cooking wine (mirin or sake)
- Pinch of salt
- Pinch of black pepper
- Pinch of dried thyme (optional, for enhanced aroma)
- 1.5 Tbsp cornstarch (or potato starch)
Sauce Ingredients- 300g tomato sauce
- 100ml water
Garnish- Parsley flakes
- Crushed red pepper flakes
- Grana Padano cheese (or Parmesan cheese)
- 300g tomato sauce
- 100ml water
Garnish- Parsley flakes
- Crushed red pepper flakes
- Grana Padano cheese (or Parmesan cheese)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. It’s crucial to finely mince the chicken breast, onion, carrot, cilantro, and Korean chili peppers. Using a food processor or a grater can speed up this process. A manual food chopper with a pull-cord mechanism is particularly useful for achieving a fine mince and can significantly cut down your cooking time.
Step 2
Steam the cabbage leaves to make them pliable for rolling. You can use a steamer basket over boiling water or a microwave steamer. Place the cabbage leaves in the steamer and cook for 5-7 minutes until tender but not mushy. Steaming prevents them from tearing when you roll them.
Step 3
In a mixing bowl, combine the minced chicken breast, onion, carrot, minced garlic, cilantro, and Korean chili peppers. Add the cooked brown rice, cooking wine, salt, pepper, and thyme. Knead the mixture thoroughly with your hands until it becomes well combined and slightly sticky. The rice helps bind the filling and adds moisture.
Step 4
Lay a steamed cabbage leaf flat. Place a log of the chicken mixture along the thicker rib of the cabbage leaf. Shape the filling so it won’t spill out when rolled.
Step 5
Fold the sides of the cabbage leaf inwards over the filling, then roll it up tightly from the base, similar to wrapping a burrito or tortilla. If your cabbage leaves are small, you can overlap a couple of leaves to create a larger surface for rolling. Ensure the filling is securely enclosed.
Step 6
You should have about 8 cabbage rolls. We’ll pan-fry 5 of them today. Lightly dust each roll with cornstarch, tapping off any excess. This coating will help create a slightly crispy exterior when pan-fried.
Step 7
Heat a tablespoon or two of oil in a non-stick skillet over medium heat. Carefully place the cornstarch-dusted cabbage rolls in the hot pan. Pan-fry them, turning occasionally, until they are golden brown and nicely seared on all sides. This step ensures the filling is cooked through and the roll has a pleasant texture.
Step 8
In a small saucepan, combine the tomato sauce and water. Stir well to create a slightly thick sauce. Bring the sauce to a simmer, then carefully add the pan-fried cabbage rolls. Cover the saucepan and let them simmer gently over low heat for about 10 minutes. This allows the rolls to absorb the flavors of the sauce and become wonderfully tender.
Step 9
To serve, arrange the simmered cabbage rolls on a plate. Grate some Grana Padano cheese (or Parmesan) over the top. Spoon some of the warm tomato sauce over the rolls. Finish with a sprinkle of parsley flakes and crushed red pepper flakes for a beautiful presentation and an extra touch of flavor. Enjoy your delicious and healthy Chicken Breast Cabbage Rolls!
