Shredded Chicken Cabbage Rolls
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- Prep Time
- Minutes
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- Cook Time
- Minutes
A couple of weeks ago I found a recipe for vegetable “rice” which really intrigued me. It was a recipe that involved processing turnips, carrots, celery and other vegetables into rice! Problem was, I hadn’t come up with anything that was really making me excited to use it with. Then I saw a recipe for cabbage rolls. I decided to try to put the two new recipes together and make a new post. Add in some shredded chicken and choose your sauce – in this case I used a black bean sauce, but also think there could be a ton of variations, including buffalo style with blue cheese, asian sauce with bamboo shoots, peanut sauce with some crushed peanuts.
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Ingredients
- Parsnips
- Broccoli
- Carrots
- Celery
- Daikon
- Cilantro
- Chicken Breast
- Cabbage
- Black Bean Sauce
- Cayenne Pepper
- Chili Flakes
- Hoison
Instructions
- 1. Make the vegetable rice by grating all of the vegetables
- 2. Put your chicken breasts in water and bring to boil. Simmer on low. Prepare rest of meal. When chicken is cooked, shred with a fork.
- 3. Making the green cabbage work for me and to turn them into the wraps was the most interesting part of this process. Cut out the "stem" from the green cabbage.
- 4. Place the cabbage in cold water in a pot and turn to boil.
- 5. As the cabbage cooks, you will be able to peel off the pieces and place on a plate.
- 6. I then made the sauce, in this case, a simple black bean garlic sauce mixed with hoisin and some chili flakes.I I then tossed the shredded chicken with the sauce on medium heat.
- 7. Add in your vegetable rice and cilantro.
- 8. Now prep the cabbage wraps. Take the hard part of the stem and slice away.
- 9. Lay out your rolls and add filling
- 10. Roll from the "stem" part and fold up and then over twice. Then place in pan for final cooking
- 11. I cooked on 350' for 15 minutes or until hot!
- Servings : 12 rolls
- Ready in : 45
- Course : Entrée
- Recipe Type : Food Blogger & Food Friends, Healthy Recipes
Instructions
- 1. Make the vegetable rice by grating all of the vegetables
- 2. Put your chicken breasts in water and bring to boil. Simmer on low. Prepare rest of meal. When chicken is cooked, shred with a fork.
- 3. Making the green cabbage work for me and to turn them into the wraps was the most interesting part of this process. Cut out the "stem" from the green cabbage.
- 4. Place the cabbage in cold water in a pot and turn to boil.
- 5. As the cabbage cooks, you will be able to peel off the pieces and place on a plate.
- 6. I then made the sauce, in this case, a simple black bean garlic sauce mixed with hoisin and some chili flakes.I I then tossed the shredded chicken with the sauce on medium heat.
- 7. Add in your vegetable rice and cilantro.
- 8. Now prep the cabbage wraps. Take the hard part of the stem and slice away.
- 9. Lay out your rolls and add filling
- 10. Roll from the "stem" part and fold up and then over twice. Then place in pan for final cooking
- 11. I cooked on 350' for 15 minutes or until hot!
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