Cabbage Wraps

Notes: Be creative with your meat and veggies. These just happened to be the veggies I had on hand tonight. I’ve also made this with ground pork.

Heat olive oil in frying pan over medium high heat and sauté chicken, seasoning with pepper to taste.

While chicken cooks, dice onions and add to the chicken. Continue cooking while you slice the bell pepper, banana pepper, and carrots. Add those to the pan and turn down heat to medium heat. If the olive oil cooks off during this process, add just a smidge more. While the veggies and chicken are cooking, finish slicing the eggplant and mince the garlic. Add to the pan. Once chicken has been cooking 7-10 minutes and looks at least halfway cooked through, add the soy sauce, hoisin sauce, ginger, cayenne, and more pepper to taste. Turn heat down to low-medium low and cover.

While veggies simmer, cook rice according to package instructions. Meanwhile, boil a sauce pan of water for cabbage leaves. Once the water is at a rolling boil, place leaves in pot 1-2 at a time until they have turned a bright/lime green color. Take out of water with a strainer.

Once meat is cooked through and veggies are tender, remove from heat and serve along with cabbage leaves and rice.