Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: Asian
Special Features: Kids can help make it
Kids can help make it
Meal Type: Entree
Ingredients
1 Medium green cabbage
6 Green onions
2 tablespoon Vegetable oil
1 pound Ground chicken or turkey
1 teaspoon Granulated sugar
A small piece of fresh ginger, peeled (2-1/2 Tablespoons, chopped)
1/2 cup Canned water chestnuts
1 1/2 tablespoons Soy sauce
3 tablespoons Water
1 tablespoon Lemon juice
Black pepper to taste
For the sauce:
1/2 cup Rice vinegar
1/2 tablespoon Soy sauce
1 teaspoon Sesame oil
Preparation
Bring a large pot of salted water to boil. Remove and discard core from cabbage. Put cabbage in boiling water, cover, and gently boil for 5-10 minutes until head is softened. Drain well, and set aside to cool.
Finely chop green onions. In a medium skillet over moderate heat, add vegetable oil. Cook chicken or turkey over medium heat until well done. Add onions, stirring for about 3 munutes. Stir in sugar.
Finely chop ginger to measure 2-1/2 Tablespoons. Finely chop water chestnuts. Add ginger and water chestnuts to meat mixture, along with 1-1/2 Tablespoons soy sauce, water, lemon juice, and black pepper to taste. Mix well and cook 1 minute more. Remove from heat and transfer to a bowl. Cool slightly.
To prepare sauce, whisk together rice vinegar, 1/2 Tablespoon soy sauce and sesame seed oil until combined well.
Peel off eight cabbage leaves from cooled head. Place 4 Tablespoons of filling in center of each leaf and drizzle 1 teaspoon sauce over each mound of filling. Fold stem end over filling, then fold in sides and roll up. Serve immediately, using extra sauce for dipping.
Cook's Notes
Nutrition Information
Calories: 1888
;
Total Fat: 7.3g
;
Saturated Fat: 1.6g
;
Polyunsaturated Fat: 2.7g
;
Carbohydrates: 20g
;
Protein: 12g
;
Sodium: 220.6mg
;
Fiber: 3.2g