Chicken cabbage rolls with sesame soy dipping sauce

Chicken cabbage rolls with sesame soy dipping sauce

Irresistible and festive low-carb cabbage rolls, Asian-style. Quick to make, easy to love—you can fill them with anything you like. This time, it's juicy ground chicken, spicy ginger with garlic, scallions and fresh cilantro. Serve in the steamer that they were cooked in and dip in sesame soy sauce. Yum yum!

Chicken cabbage rolls with sesame soy dipping sauce

Irresistible and festive low-carb cabbage rolls, Asian-style. Quick to make, easy to love—you can fill them with anything you like. This time, it's juicy ground chicken, spicy ginger with garlic, scallions and fresh cilantro. Serve in the steamer that they were cooked in and dip in sesame soy sauce. Yum yum!
USMetric
4 servingservings

Ingredients

  • 3 3 garlic clovegarlic cloves
  • 1 1 fresh ginger, around 1 inch (2,5 cm)
  • 2 2 scallionscallions
  • ½ cup 125 ml fresh cilantro
  • 9 oz. 250 g ground chicken
  • 1 lb 450 g savoy cabbage or green cabbage
Sauce
  • ¼ cup 60 ml toasted sesame oil or olive oil
  • 3 tbsp 3 tbsp tamari soy sauce
  • 1 1 lime, the juicelimes, the juice
  • 2 tbsp 2 tbsp (20 g) sesame seeds, toasted

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Chop the garlic, ginger, scallions, and cilantro. Knead them into the ground chicken just until combined (do not overmix).
  2. Bring a saucepan of water to a boil. Put 6 of the outer leaves of the cabbage in the boiling water for 2 minutes. Blanch a maximum of three leaves at a time.
  3. Cut the cabbage leaves in half along the thick center rib, removing the rib. Place a small quantity of the chicken mixture in the middle of each leaf half, fold the sides in, and roll the leaf around the filling.
  4. Bring about 1 inch (2.5 cm) of water to a simmer in a saucepan with a steamer insert or place a bamboo steamer on top. Place the rolls in the steamer, seam-side down, and steam for 15 to 20 minutes, until the filling is firm and cooked through.
  5. For the sauce, mix sesame oil, soy sauce, lime juice and sesame seeds in a bowl.
  6. Arrange the rolls on a serving dish and give everyone their own bowl with sauce. Serve with chop sticks.

Tip!

Choose a large cabbage: the leaves will be larger and easier to handle.

Making the rolls may be a little intimidating in the beginning, but have faith. Also, if the sides are not perfectly folded in, don’t worry! The filling holds together well and will not fall out. If necessary, stick a toothpick in each roll to hold it together.

About the recipe

This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"

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9 comments

  1. Robin
    Will this also work with ground pork? My daughter gave me some from the farmer's market so I can't help but wonder.... :-)
  2. Angie
    yes i believe it would
  3. Phil
    Delicious!
  4. Susan
    Any suggestions for removing the leaves from the head? only the outer 2 leaves came off in a usable way... thanks for next time!
  5. Judith
    Perhaps steaming them first to make them more pliable?
  6. Susan
    The best way to soften cabbage leaves is to put them in the freezer for 24 hours and then defrost them - they will be completely soft and pliable.
  7. Sarah
    This recipe was so so dry. I really do not recommend it. I spent an hour making it and my husband tried it but decided to have a salad instead.
  8. Maria
    My husband and I did not care for this recipe. Took too much time and effort for the final product, and definitely not very filling. Will not make again.
  9. 2 comments removed
  10. Jessica
    Sounds like an easy and delicious meal to me! I'm polish so I was born with the ability to make things from cabbage 😜

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