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T. Stewart on 11.15.2012
Loved these! They were a hit with all, young and old. And also great for snacking on the next day.
Asian Cabbage Rolls
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Description
So low-calorie and full of flavor! I make a ton, eat a few hot, freeze some, and eat some cold the next day. The base recipe can be tweaked for other flavors. Leave out the ginger and green onion and cilantro, replace the soy sauce with sauce, or you can add things like Italian herbs or Mexican seasonings. Hard to mess up!
Ingredients
- ½ whole Green Bell Pepper
- 1 whole Medium Onion, Finely Diced
- 3 whole Carrots, Shredded
- ½ whole Spaghetti Squash, Pre-Cooked, Shredded, Drained
- 2 Tablespoons Fresh Grated Ginger
- 3 stalks Green Onion, Finely Sliced
- 4 cloves Garlic, Minced
- 4 Tablespoons Dark Soy Sauce
- 1 pound Extra Lean Ground Turkey Or Chicken
- 1 Tablespoon Chia Seed Or One Raw Egg
- 1 pinch Crushed Red Pepper
- 1 bunch Cilantro Or Parsley Chopped
- 1 head Green Cabbage, Frozen And Thawed
Preparation
Mix all the ingredients (except the cabbage) together. Chill the filling at least 30 minutes.
In the meantime, separate the leaves of the thawed cabbage. Cut out the thick rib in a V-shaped cut. Place about 1/3 to 1/2 cup filling in each leaf, and roll like a burrito. Place seam side down in a greased 9×13 dish. Fit as many as you can. If there are enough extra, put the remainder in another greased cake pan; if there are just a few extra, then just layer them around the edges.
Bake in a preheated oven at 350ºF for 30 minutes until browned on top. Serve with sweet chili sauce or teriyaki sauce for dipping.
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wednesdayv on 11.23.2012
I love them cold the next day!