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Savory Napa Cabbage Rolls You’ll Love for Healthy Meals

Savory Napa Cabbage Rolls You’ll Love for Healthy Meals

These savory Napa Cabbage Rolls are a delightful blend of flavors and textures, perfect for healthy meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine Asian
Servings 4 rolls
Calories 203 kcal

Equipment

  • large pot
  • skillet
  • mixing bowl
  • cutting board
  • knife

Ingredients
  

For the Filling

  • 10 leaves Napa cabbage Swiss chard or large lettuce leaves can be used as a substitute.
  • 1 pound Ground chicken Ground turkey or beef can be alternatives.
  • 3 cloves Garlic Fresh garlic is recommended.
  • 1 tablespoon Minced ginger Adjust if using ground ginger.
  • 1 medium Shallot Yellow onion can work in a pinch.
  • 1 cup Mushrooms Diced zucchini or bell peppers can be healthier alternatives.
  • 1 medium Carrot Finely shredded cabbage can substitute for texture.

For the Sauce

  • 3 tablespoons Soy sauce Low-sodium soy sauce recommended.
  • 2 tablespoons Oyster sauce Hoisin sauce can be swapped for a sweeter flavor.
  • 1 tablespoon Sesame oil Use sparingly.

For Cooking

  • 2 tablespoons Olive oil Can use sesame oil as an alternative.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 tablespoon Corn starch Mix with water for slurry.
  • 1 tablespoon Water For corn starch slurry.

For Sweet Soy Sauce

  • 1 tablespoon Granulated sugar Mix with soy and oyster sauce.
  • 2 tablespoons Water For dissolving sugar.

Instructions
 

How to Make Napa Cabbage Rolls

  • Boil a large pot of water, bringing it to a rolling boil. Carefully add the napa cabbage leaves and cook for 3-4 minutes until they become tender, then pat them dry to remove excess moisture.
  • Heat olive oil in a skillet over medium heat. Add the ground chicken, breaking it apart with a spoon, and cook until it's browned and no longer pink, about 6-7 minutes.
  • Sauté garlic, ginger, and shallot in the skillet until fragrant, approximately 2 minutes. Then, mix in the mushrooms and carrot; cook until softened and slightly caramelized, about 3-4 minutes.
  • Combine soy sauce, oyster sauce, sesame oil, and salt into the skillet. Stir in the corn starch slurry and continue cooking until the mixture thickens slightly, about 2 minutes.
  • Trim the thick stem from each cabbage leaf carefully. Place about 1 tablespoon of the filling at the base of each leaf, then roll tightly, tucking in the sides to secure the filling.
  • Pan-fry the cabbage rolls in a lightly oiled skillet over medium heat, cooking for 2-3 minutes on each side until golden brown and crispy.
  • Prepare the sweet soy sauce by mixing soy sauce, oyster sauce, granulated sugar, and water in a small bowl. Drizzle this sauce over the cabbage rolls just before serving for a delectable finish.

Notes

Serve with a sprinkle of sesame seeds for added crunch and flavor. Assemble and store for up to a day before cooking for convenience.

Nutrition

Serving: 1rollCalories: 203kcalCarbohydrates: 10gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 250IUVitamin C: 15mgCalcium: 40mgIron: 2mg
Keyword Asian Cuisine, Cabbage Rolls, Dinner Recipes, healthy meals, Low-Calorie Meals, Savory Napa Cabbage Rolls
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