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Steamed Stuffed Cabbage Rolls

This is my version of cabbage rolls using ground chicken and shrimp instead of ground beef or ground pork. I ate these cabbage rolls at a party, came home and tried to reproduce the dish. It came up really good. I used some help from a cookbook, added some of my favorite ingredients and the result was delicious. This dish freezes well, so you can have half for dinner and freeze the other half for another time. Great served with steamed rice or fried rice. A light and healthy idea for a family dinner or a party. Enjoy!!!

Posted on December 23, 2009

Makes 4 servings

IngredientsSteamed Cabage Rolls

8 cabbage leaves, trimmed

8 ounces skinless, boneless chicken breast

6 ounces peeled raw or cooked shrimp

1 tsp cornstarch

2 green onions, chopped

1/2 tsp chilli powder

1 egg lightly beaten

salt and black pepper

1 tbsp vegetable oil

1 leek, sliced

1 garic clove, minced


1. Bring a large saucepan of water to the boil and blanch the cabbage leaves for 2 minutes. Drain and rinse under cold water. Pat dry and spread out on the counter.

2. Put the chicken, shrimp, salt and balck pepper into a food processor and process until finely minced. Transfer to a bowl and add the cornstarch, green onions, chilli powder and egg. Mix well. Season to your taste with salt and black pepper.

3. Place 2 tablespoons of the chicken and shrimp mixture on one end of each cabbage leaf. Fold the sides of the cabbage leaf around the filling and roll up to form a parcel.

4. Arrange the cabbage rolls, seam side down, in a single layer on a heatproof plate and cook in a steamer for 10 minutes, or until cooked through.

5. Heat the vegetable oil in a preheated skillet or wok. Add the leek and garlic and saute for 1-2 min.

6. Transfer the cabbage rolls to the serving plate and serve with the leek and garlic saute.




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