Cabbage Snails
Delight your taste buds with "Cabbage Snails," a wholesome and hearty dish where tender cabbage leaves are wrapped around a savory filling of ground chicken or turkey, fluffy cooked rice, and aromatic flavors like garlic, onion, and sesame oil. These perfectly rolled bundles are simmered in vegetable broth until irresistibly tender, making them a comforting, guilt-free option for dinner. Packed with the earthy sweetness of shredded carrots, a touch of umami from soy sauce, and fresh parsley's brightness, this dish is a celebration of simple, nourishing ingredients. Perfect for meal prep or an impressive weeknight dinner, these cabbage rolls are a satisfying way to enjoy a low-carb, protein-packed meal.
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Recipe Information
Ingredients
- 8 large leaves Green cabbage leaves
- 300 grams Ground chicken or turkey
- 1 cup Cooked rice
- 1 small, diced Onion
- 2 minced Garlic cloves
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 medium, shredded Carrots
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Vegetable broth
- 2 tablespoons, chopped Fresh parsley
Instructions
Carefully peel the cabbage leaves from the head, trying to keep them whole. Blanch them in boiling water for 2-3 minutes until pliable, then plunge them into a bowl of ice water to stop the cooking process. Pat dry with a clean towel and set aside.
In a large skillet, heat the sesame oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
Add the ground chicken or turkey to the skillet and cook, breaking it apart, until fully cooked and no longer pink. Stir in the shredded carrots, soy sauce, salt, and black pepper. Cook for another 2-3 minutes to combine the flavors.
Remove the skillet from heat and mix in the cooked rice and fresh parsley. Allow the filling to cool for a few minutes.
Trim the thick rib at the base of each cabbage leaf to make it easier to roll. Place a cabbage leaf on a clean surface, spoon 2-3 tablespoons of the filling onto the base of the leaf, and roll it up tightly like you would a burrito, tucking in the sides as you go.
Repeat this process with the remaining cabbage leaves and filling.
Preheat a deep skillet or saucepan over medium heat and arrange the cabbage rolls in a single layer, seam side down. Pour the vegetable broth over the rolls and cover the pan with a lid.
Simmer on low heat for 20-25 minutes, until the cabbage is tender and the flavors have melded together.
Remove from heat and let cool slightly. Serve the cabbage snails warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 3297 mg | 143% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 35.4 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3062 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
