March 9, 2011
Cabbage chicken rolls
After making cabbage rolls with beef and Italian herbs last week, I wanted to try them with chicken. This time I didn't use plain cabbage, but savoy cabbage. The leaves were easier to separate and they were less tough after baking. So all in all, I like the savoy cabbage much better for rolls. I used some coconut milk to keep them moist and it all turned out very tasty!
I served them with a simple, Asian spiced, stir-fry of cabbage, carrot and leeks.
If you like, you could add a chopped apple to the filling, that would make a very good addition! Of course I didn't, because I'm in my 2nd week without fruits and nuts (and feeling so good!) but apple would combine very well with the parsnip, chicken and spices I used in my recipe.
For now, just 1 busy day at work to go this week.. Don't think I'll be able to do a lot of cooking tomorrow, but I have to attend a class on Friday morning (and have the rest of the day off!) so I'll make up for it on Friday.
Cabbage chicken rolls (serves 2)
- 8 green/savoy cabbage leaves
- 350-400g chicken fillet, diced
- 1 egg
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tsp curry powder (I used Madras)
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 medium parsnip, grated
- 1 cup coconut milk
1. Preheat oven to 175 degrees Celsius.
2. Boil the cabbage leaves for 3-4 minutes until soft and easy to roll, and set aside.
3. In a food processor, pulse the chicken, egg, onion, garlic and spices together to a smooth mass and transfer to a bowl.
4. Stir in the grated parsnip until well combined.
5. Put a large scoop (approx. 1/4 cup) of the chicken mixture onto each cabbage leaf, fold in the sides and roll them up.
6. Transfer the rolls to a baking dish and pour over the coconut milk. Cover with aluminium foil and bake for approx. 45 minutes until done.
7. Serve hot with some stir-fried veggies and enjoy!