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Home Dish Steamed Chicken Cabbage Rolls

Steamed Chicken Cabbage Rolls

Name: How to cook Steamed Chicken Cabbage Rolls - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Harjeet Kaur

Steamed Chicken Cabbage Rolls

#aromasofthekitchen #techniqueweek Of all the traditional cooking methods, steaming is actually a healthy and natural way to cook. My team was unanimous in choosing steam over frying; the technique is quite simple and lets us experience the unique flavours of the food that is cooked. The modern diet is more of junk and processed food so it is all the more necessary to turn to a healthy and simple way of cooking. Matched with other cooking methods, steaming barely needs any fat and conserves up to 50 per cent more nutrients in the foods. Don’t you think steaming is an ideal cooking technique that helps control your calorie and fat intake? Steaming is basically a cooking method that employs hot steam to conduct the heat to the food, without disturbing it in a boiling liquid, leaving us with tender, moist results—when done correctly. And because it doesn't require the food to be submerged, it avoids the loss of nutrients through leaching. It also cooks relatively quickly. Here I have used a steam technique known as en papillote ("in paper") or in packets. In India, Patra is cooked like this, even fish in banana leaf packets. Here I have used Cabbage leaves as packets and rolled minced chicken that is seasoned with salt, pepper, thyme, garlic, onion and soya sauce. The cabbage roll or packet is then steamed in this moist-heat cooking technique. It is an easy recipe for a Steamed Chicken Cabbage Roll and I served it with Roasted Veggies to make it a wholesome meal.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

for

Steamed Chicken Cabbage Roll

250 gms

Minced Chicken

6 cloves

Finely Chopped Garlic

small Onion finely chopped

Green chillies chopped

2 tbsp

Chopped Coriander leaves

to taste

Salt

1/2 tsp

Pepper powder

1 tsp

Soy sauce

big Cabbage

For

for Roasted Veggies

1 tbsp

soy sauce

1 tbsp

Vinegar

4 cloves

finely chopped Garlic

1 tsp

Mixed Herbs

1/2 tsp

chilli powder

1 tsp

red pepper flakes

1 tsp

sugar

1/2

Capsicum chopped into squares

onion chopped into squares

1/2

red bell pepper chopped into squares

carrot chopped into rounds

1 cup

Portobello Mushrooms sliced

1 tbsp

Olive Oil

Cooking instructions

* Step 1

Method for Steamed Chicken Cabbage Roll Take the minced chicken in a bowl. Add the chopped garlic, green chillies, chopped onion, coriander leaves, salt, pepper powder, and soy sauce. Mix well preferably with your hand.

* Step 2

Take a cabbage and dig out the thick stalk at the bottom carefully using a knife. Now, place the cabbage as a whole inside a pan of boiling water and close the lid. Let it cook for 5 to 10 minutes. Remove the steamed cabbage from the water and set aside Now, carefully remove the layers of leaves one at a time. Cut off the thicken stalk in the middle of each leaf with a knife Trim the leaves if you want to.

* Step 3

Place a ball of the minced meat mixture in the leaf. Roll the leaf once and wrap the sides in tightly and roll again. Seal with a toothpick or you can leave it as it is. Place these wrapped up rolls in a steamer and steam cook for 30 minutes on a medium flame. I used a momo steamer. Remove the chicken cabbage rolls from the steamer.

* Step 4

Method for Roasted Veggies Preheat oven to 300 degrees. Lightly oil a baking sheet or tray. Place mushrooms, bell peppers, carrot, and onion on it in a single layer. Add olive oil, vinegar, garlic, mixed herbs, season with salt and pepper, to taste. Gently toss to mix Place into oven and bake for 10-15 minutes, or until tender.