Steamed Chicken Cabbage Rolls

Steamed Chicken Cabbage Rolls

Steamed Chicken Cabbage Rolls is a healthy recipe which everyone should try. Of all the traditional cooking methods, steaming is actually a healthy and natural way to cook. The technique is quite simple and lets one experience the unique flavours of the food that is cooked. The modern diet is more of junk and processed food so it is all the more necessary to turn to a healthy and simple way of cooking. Matched with other cooking methods, steaming barely needs any fat and conserves up to 50 per cent more nutrients in the foods. Don’t you think steaming is an ideal cooking technique that helps control your calorie and fat intake?

What is Steaming?

Steaming is basically a cooking method that employs hot steam to conduct the heat to the food, without disturbing it in a boiling liquid, leaving us with tender, moist results—when done correctly. And because it doesn’t require the food to be submerged, it avoids the loss of nutrients through leaching. It also cooks relatively quickly

Steamed Chicken Cabbage Rolls

Here I have used a steam technique known as en papillote (“in paper”) or in packets. In India, Patra is cooked like this, even fish in banana leaf packets. Here I have used Cabbage leaves as packets and rolled minced chicken that is seasoned with salt, pepper, mixed Italian herbs, garlic, onion and soya sauce. The cabbage roll or packet is then steamed in this moist-heat cooking technique. It is an easy recipe for a Steamed Chicken Cabbage Roll and I served it with Roasted Veggies to make it a wholesome meal.

For the vegetarians, I have this Steamed Cabbage Wraps. Do check it out. And if you are looking for a steamed momo recipe here it is here.

Ingredients for the Steamed Chicken Cabbage Roll

250 gms Minced Chicken

6 Cloves Garlic finely Chopped

1 small Onion finely chopped

2 Green chillies chopped

1 tsp Mixed Italian Herbs

2 tbsp Chopped Coriander leaves

Salt to taste

½ tsp Pepper powder

1 tsp Soy sauce

1 big Cabbage

Ingredients for Roasted Veggies

1 tbsp soy sauce

1 tbsp Vinegar

4 cloves finely chopped Garlic

1 tsp Mixed Herbs

½ tsp chilli powder

1 tsp red pepper flakes

1 tsp sugar

Salt to taste

½ Capsicum chopped into squares

1 onion chopped into squares

1 carrot chopped into rounds

½ red bell pepper chopped into squares

1 cup Portobello mushrooms sliced

1 tbsp Olive Oil

Method for Steamed Chicken Cabbage Roll

Take the minced chicken in a bowl.

Add the chopped garlic, green chillies, chopped onion, coriander leaves, salt, pepper powder, and soy sauce. Mix well preferably with your hand.

Take cabbage and dig out the thick stalk at the bottom carefully using a knife.

Now, place the cabbage as a whole inside a pan of boiling water and close the lid.

Let it cook for 5 to 10 minutes.

Remove the steamed cabbage from the water and set aside

Now, carefully remove the layers of leaves one at a time.

Cut off the thicken stalk in the middle of each leaf with a knife

Trim the leaves if you want to.

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.

Place these wrapped up rolls in a steamer and steam cook for 30 minutes on a medium flame. I used a bamboo momo steamer.

Remove the chicken cabbage rolls from the steamer.

Method for Roasted Veggies

Preheat oven to 300 degrees. Lightly oil a baking sheet or tray.

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

Place into oven and bake for 10-15 minutes, or until tender.

Serve the Steamed Chicken Cabbage Rolls hot with roasted veggies tossed in herbs and pickled onions.

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