Spicy Chicken in Cabbage Leaves
Elevate your weeknight dinners with this tantalizing recipe for Spicy Chicken in Cabbage Leaves, a fusion of bold flavors and wholesome ingredients. Featuring tender ground chicken infused with garlic, fresh ginger, and a kick of red chili flakes, the filling is enhanced with soy sauce, fish sauce, and sesame oil for a savory, umami-packed profile. Softened green cabbage leaves serve as a delightfully light yet sturdy wrapper, blanched to perfection before encasing the spicy mixture. The cabbage rolls are skillfully browned in a hot skillet and gently steamed to ensure every bite is juicy and satisfying. Perfect for low-carb and gluten-free meal plans, this dish is incredibly versatile and pairs beautifully with a side of rice or a crisp cucumber salad. Ideal for impressing guests or adding variety to your family dinners, this recipe is ready in under an hour and is sure to become a favorite.
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 1 large head Green cabbage
- 3 pieces Garlic cloves
- 1 tablespoon Ginger
- 1 teaspoon Red chili flakes
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Sesame oil
- 2 stalks Green onion
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Carefully remove 8 large cabbage leaves from the head without tearing. Rinse them under cold water and set aside.
Bring a large pot of water to a boil. Blanch the cabbage leaves for 2 minutes, then transfer them to a bowl of ice water. Drain and pat dry with paper towels.
Finely mince the garlic cloves, ginger, and green onion. In a large mixing bowl, combine the ground chicken, garlic, ginger, green onion, red chili flakes, soy sauce, fish sauce, sesame oil, salt, and black pepper. Mix well to combine.
In a small bowl, mix the cornstarch and water to form a slurry. Add this to the chicken mixture and mix thoroughly.
Lay a cabbage leaf flat on a clean surface. Place about 2 tablespoons of the chicken mixture in the center of the leaf. Fold the sides over and carefully roll it up like a burrito to secure the filling. Repeat with the remaining leaves and filling.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the cabbage rolls seam-side down and cook for 2–3 minutes until lightly browned.
Pour 1/4 cup of water into the skillet. Cover and let the rolls steam for 10 minutes, ensuring the chicken is fully cooked.
Remove the rolls from the skillet and let them rest for 2 minutes before serving. Optionally, garnish with additional green onions or sesame seeds.
Nutrition Facts
Calories |
1103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 3993 mg | 174% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 12.5 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3678 mg | 78% | |
*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.
