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Cabbage and Chicken Rolls (M, TNT)
Source: Bon Appetit
Yield: 12 rolls

1/3 cup (generous) finely chopped green onions
1/4 cup plus 2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
3 large garlic cloves, minced
2 tablespoons minced seeded red jalapeno chilies
2 tablespoons hoisin sauce
2 cups chicken broth
12 large green cabbage leaves, thick ribs trimmed
4 ounces thin green beans, ends trimmed, thinly sliced diagonally
1/2 pound ground leftover chicken (I prefer white meat only)

Combine first six ingredients on medium bowl. Set sauce aside.

Bring broth to a boil in a large saucepan. Working in batches, add cabbage leaves. Cover and simmer until leaves are wilted, about 2 to 4 minutes. Using slotted spoon, transfer leaves to bowl of cold water. Drain leaves and pat them dry.

Add beans to broth in pan; cook until tender, about 2 minutes. Using slotted spoon, add beans to sauce.

Add chicken to the sauce. Season with salt and pepper to taste (I don't usually have to add any). Cool.

Can be made 3 hours ahead. Cover chicken mixture and cabbage separately; chill. Bring to room temperature before continuing.

Place 1 cabbage leaf on work surface. Mound scant 1/4 cup chicken mixture in center of leaf. Fold in 3 sides of leaf; roll up to form bundle. Repeat with remaining 11 cabbage leaves and chicken mixture.

Poster's Notes:
I've had this recipe for several years, but I hadn't made them in awhile, so I made them to serve as an appetizer for Saturday's dinner.

They can be modified for "spiciness;" I use only 1 jalapeno (and I can not find the red variety, so I use the green). If the filling mixture is too thin, add a bit of the broth.

I use the leftover broth as a base for some soup (I freeze it if I am not using it right away).

Also, for a nice presentation, you can use some blanched green onions. Also, they are good as a light summer lunch or supper and can be made the day before, but do not freeze them.

Posted by Marcia Emanuel

Nutritional Info Per Serving: N/A