Mu-Shu Chicken Cabbage Rolls

4 - 6 people
00h 10
00h 20

These Mu Shu Chicken Stuffed Cabbage Rolls are bursting with flavour - combining colourful veggies with aromatic seasonings and ButcherBox.ca's extra lean ground chicken.  Serve with a simple dipping sauce and prepare for happiness.

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Ingredients and Method

Ingredients

  • 1 lb ButcherBox.ca extra lean ground chicken
  • 10 - 12 Savoy or Asian cabbage leaves
  • 1/2 cup broccoli florets, chopped
  • 1/2 cup corn niblets, if frozen, thawed and patted dry
  • 1/2 cup carrot, shredded or diced
  • 2 red or green chile peppers, finely chopped
  • 2 tsp garlic, minced, divided
  • 1 1/2 tsp grated ginger, divided
  • to taste salt and pepper
  • 2 tsp furikake seasoning (or everything but the bagel seasoning)
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil

Method

  1. Put a steamer basket into large pan or wok with 3 inches of water. Place cabbage leaves in steamer and bring to a simmer. Steam for 3-4 minutes until cabbage is pliable. You can also place leaves into boiling water for 2 - 3 minutes to soften.
  2. In a bowl combine ground chicken with vegetables, chile peppers, 1 tsp mince garlic, 1 tsp grated ginger, salt & pepper and furikake seasoning.
  3. Mix well to ensure all ingredients are well distributed and blended.
  4. Place individual cabbage leaves on counter or cutting board, scoop 2 - 3 tbsp of filling into each leaf and fold/roll to form a dumpling shaped ball. Wrap each ball tightly in cling wrap, twisting the bottom to keep it's shape.
  5. Place plastic wrapped rolls into steamer basket, not overcrowding, cooking until chicken is cooked through - around 15 minutes. Remove cling wrap and place on serving plate.
  6. Combine hoisin sauce, rice wine vinegar, sesame oil, soy sauce, 1/2 tsp grated ginger and 1 tsp mince garlic in a small bowl, whisk together to combine - serve as a dipping sauce for your cabbage rolls.
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