Steamed Chicken Cabbage Rolls
Ingredients
Instructions
  1. Method for Steamed Chicken Cabbage Roll
  2. Take the minced chicken in a bowl.
  3. Add the chopped garlic, green chillies, chopped onion, coriander leaves, salt, pepper powder, and soy sauce. Mix well preferably with your hand.
  4. Take cabbage and dig out the thick stalk at the bottom carefully using a knife.
  5. Now, place the cabbage as a whole inside a pan of boiling water and close the lid.
  6. Let it cook for 5 to 10 minutes.
  7. Remove the steamed cabbage from the water and set aside
  8. Now, carefully remove the layers of leaves one at a time.
  9. Cut off the thicken stalk in the middle of each leaf with a knife
  10. Trim the leaves if you want to.
  11. Place a ball of the minced meat mixture in the leaf. Roll the leaf once and wrap the sides in and roll again. Seal with a toothpick or you can leave it as it is.
  12. Place these wrapped up rolls in a steamer and steam cook for 30 minutes on a medium flame. I used a bamboo momo steamer.
  13. Remove the chicken cabbage rolls from the steamer.
  14. Serve the Steamed Chicken Cabbage Rolls hot with roasted veggies tossed in herbs.
  15. Method for Roasted Veggies
  16. Preheat oven to 300 degrees. Lightly oil a baking sheet or tray.
  17. Place mushrooms, bell peppers, carrot, and onion on it in a single layer. Add olive oil, vinegar, garlic, mixed herbs, season with salt and pepper, to taste. Gently toss to mix
  18. Place into oven and bake for 10-15 minutes, or until tender.
  19. Serve the Steamed Chicken Cabbage Rolls hot with roasted veggies tossed in herbs and pickled onions.
Recipe Notes

1. Don’t fill too much mince in the Cabbage roll.

2. You can ake a vegetarian roll in the same way.

3. Be gentle while rolling or the filling will come out.