Ingredients
For the Rolls:
11 large Chinese cabbage (Napa cabbage) leaves
2-3 large eggs, beaten
350g (12.3 oz) ground chicken
1 medium onion, finely diced
1 red bell pepper, finely chopped
30g (1 oz) hard cheese, grated (such as Parmesan or Gruyere)
2 cloves garlic, minced
2 green onions, finely chopped
Fresh parsley, chopped
3 tablespoons olive oil
Salt and black pepper to taste
For the Yogurt Sauce:
3 tablespoons Greek yogurt
3 cherry tomatoes, finely diced
Fresh dill, chopped
1 clove garlic, minced
Salt to taste
Instructions
Preparing the Cabbage
Carefully separate 11 large leaves from the Chinese cabbage head
Wash and pat dry the leaves
Heat olive oil in a large non-stick pan over medium heat
Fry each cabbage leaf for 30 seconds per side until slightly softened
Set aside on paper towels to drain excess oil
Preparing the Filling
Heat 1 tablespoon olive oil in a large skillet over medium heat
Sauté diced onion until translucent (3-4 minutes)
Add minced garlic and cook for 30 seconds
Add ground chicken and break it up with a spatula
Add chopped bell pepper
Season with salt and black pepper
Cook for 10-12 minutes until chicken is fully cooked
Remove from heat and let cool slightly
Mix in grated cheese, chopped green onions, and parsley
Assembly
Beat eggs in a shallow dish with a pinch of salt and pepper
Place a cooled cabbage leaf on a clean surface
Add 2-3 tablespoons of filling near the stem end
Fold in sides and roll up tightly
Dip each roll in beaten egg mixture
Heat remaining olive oil in a pan over medium heat
Fry rolls seam-side down first until golden brown
Turn carefully and brown all sides
Yogurt Sauce
Mix Greek yogurt with diced cherry tomatoes
Add minced garlic and chopped dill
Season with salt to taste
Stir well and refrigerate until serving
Timing
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Nutritional Information
(Per serving – 2 rolls)
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