Ingredients
For the Cabbage Base:
1 large Chinese cabbage (Napa cabbage) (about 2-2.5 lbs / 900-1100g)
2 tablespoons olive oil (30ml)
Salt and black pepper to taste
For the Filling:
10.5 oz frozen chicken fillet (300g), thawed and grated
8 oz mushrooms (225g), sliced
1 large egg
2 tablespoons sour cream (30ml)
1 medium tomato, diced
1 medium red bell pepper, finely chopped
3 green onions, finely chopped
¼ cup fresh parsley, chopped (15g)
2-3 cloves garlic, minced
2.8 oz hard cheese (80g), grated
1 teaspoon paprika
Salt and black pepper to taste
Instructions
Preheat your oven to 356°F (180°C). Line a baking sheet with parchment paper.
Prepare the Cabbage:
Remove outer leaves of the Chinese cabbage
Cut crosswise into 1.5-inch (4cm) thick rounds
Carefully remove the core while keeping the rounds intact
Place on the prepared baking sheet
Brush with olive oil and season with salt and pepper
Prepare the Filling:
In a large bowl, combine grated chicken, sliced mushrooms, and egg
Add sour cream, diced tomato, chopped bell pepper, and green onions
Mix in minced garlic, half of the chopped parsley
Season with paprika, salt, and black pepper
Mix thoroughly until well combined
Assembly and Baking:
Divide the filling mixture evenly among the cabbage steaks
Press gently to ensure it adheres to the cabbage
Bake for 25-30 minutes until the cabbage is tender
Sprinkle with grated cheese
Return to oven for 5-10 minutes until cheese melts and turns golden
Garnish with remaining parsley before serving
Nutritional Information
(Per serving, serves 4)
Calories: 320
Protein: 28g
Carbohydrates: 12g
Fiber: 4g
Fat: 19g
Sodium: 580mg
Time:
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