Stuffed Chinese Cabbage Steaks with Mushroom-Chicken Filling

Prep: 20 minutes
Cook: 35-40 minutes
Total: 55-60 minutes
Tips and Tricks
Choose a firm, fresh Chinese cabbage with crisp leaves
Keep the cabbage rounds thick enough (1.5 inches) to hold the filling
Pat the cabbage dry after washing to ensure better browning
Let the chicken thaw completely before grating for easier handling
Don’t overcrowd the baking sheet to ensure even cooking
Variations and Substitutions
Protein Options:
Replace chicken with turkey or pork
Use tuna or salmon for a seafood version
Make it vegetarian with plant-based ground meat
Cheese Options:
Mozzarella for more stretch
Gruyere for stronger flavor
Dairy-free cheese for lactose-intolerant individuals