These delicious chicken and mushroom stuffed cabbage leaves are my favorite dish to make. Filled with ground chicken breast and mushrooms and coated in a homemade spicy chili soy sauce.
This dish is inspired by one of my husband's favorite Lebanese stuffed cabbage rolls. Traditional Lebanese stuffed cabbage rolls are made from rice and ground beef. To make it healthier and skinnier, I put my twist on this dish and put my own touch to it. It is low carb, gluten-free, and it is filled with bold flavor!
What You Will Need To Make Chicken And Mushroom Cabbage Rolls
One of my healthy twists to the stuffed cabbage leaves is to use organic, pasture-raised ground chicken breast. It is leaner and lower in fat and calories compared to beef or pork. However, this does not mean you can't use other types of ground meat to stuff the cabbage leaves.
You can use any of your favorite mushrooms. For this recipe, I used fresh shiitake mushroom. It has a deep, rich, buttery, and meaty flavor. And if you use the dried version, it has a concentrated smokey richness. You can use a mixture of both if it's available.
You can use either green cabbage or napa cabbage leaves to make these cabbage rolls. I used napa cabbage for this recipe, and I also find them to be easier to roll than green cabbage because green cabbage has all these folds.
You will need to add a cracked egg into the mixture because it will add moisture to the chicken breast!
A scrumptious sauce
To make an easy, scrumptious sauce, you will need soy sauce, oyster sauce, and chili.
Chicken And Mushroom Stuffed Cabbage Leaves
Prep Time: 30 Minutes
Cook Time: 1 Hour
Serving Size: 4
1 Pound Ground Chicken Breast
1 Whole Green Cabbage Or Napa Cabbage
1 Whole Egg
1 Green Onion Sliced
1 Cup Mushrooms coarsely chopped
5 Cloves Of Garlic
2 Teaspoon Sesame Oil
4 Tablespoon Coconut Aminos
2 Tablespoon Shaoxing Wine Or Cooking Wine
3 Tablespoon Oyster Sauce
1 Red Chili Pepper Sliced
1 Teaspoon Ground Ginger
1 Teaspoon Garlic Powder
- Boil a large pot of water. Once the water is boiled, drop in your peeled cabbage leaves and let it cook for about 1 minute. You want to cook it to be just tender enough for you to roll but not fully cooked.
- Remove cooked cabbage leaves and let them cool. While your cabbage leaves are cooling, make your fillings.
- In a large mixing bowl, mix ground chicken (raw), egg, finely chopped mushroom (raw), Shaoxing wine, ground ginger, and ground garlic. Mix well.
- In a large saute pan (make sure it has a lid), pour your sesame oil in and coat the pan's surface.
- Take a piece of your half cooked lettuce leaf, and it lay flat. Then add a good spoonful of your mixture and move around to make it into a log shape about an inch close to the bottom edge. Then tightly roll it up once and then fold in both sides towards the middle, and then roll up more. If you have made spring rolls before, it's just like rolling a spring roll.
- Once you are done, place it in the cooking pan. Repeat until your run out of ingredients or the pan is filled. You can stack a second or even third layer if it's needed.
- Place sliced garlic on top or in between the cabbage rolls. Then add enough water to cover the highest point of your cabbage rolls. Close the lid and cook on medium heat for 10 minutes and then open the lid a little and let the water evaporate. When the water completely evaporates, you will start to hear a sizzling sound. That is when you should remove the stuffed cabbage rolls out of the cooking pan and into a serving dish.
- Make a spicy soy chili sauce by mixing coconut amino, oyster sauce, red chili, and green onion. Mix well and then pour into your serving dish.
- Make sure you tightly rolled the leaf up.
- To make it more fulfilling and add raw soaked rice with the meat. It is more fulfilling, and it is as delicious. If you are going to add rice, let it cook with the lid on for about 30 minutes so the rice can cook, and then crack the lid open so the water can evaporate.
- The evaporation process can be anywhere between 30 minutes to 45 minutes, depending on how much water you added. But do not try to turn the heat on higher because you can burn the cabbage.
- To add a crunch to the stuffed cabbage leaves, you can add chopped carrot or lotus root.
- Don't have time to watch the pan? You can cook these rolls in the oven with sauce. I have not tried it personally, but you can bake it.
- To make rolling easier, you can remove the core of the cabbage leaves before or after you pre-cooking them.
Yield: 4 Serving size: 1
Amount per serving: Calories: 205 calories. Total Fat: 4.6g, Saturated Fat 0.7g. Cholesterol: 112mg. Sodium: 239mg. Total Carbohydrate: 10.8g. Dietary fiber: 0.7g. Total Sugar: 3.3g. Protein: 31g.
**The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.**
How To Roll Stuffed Cabbage Leaves
After you soften your cabbage leaves from boiling water:
- Cut off the thick part of the cabbage or the white stem by using a knife. If you use green cabbage, you can cut off the middle white thick stem and form a rectangle shape. If you use napa cabbage, you can slice the white part off.
- Depending on the type of cabbage you use, you can cut the green leaves in half. Especially if you use napa cabbage, the leaves can be very long, so you can make 2-3 stuffed cabbage rolls out of one cabbage leaf.
- To roll, I find it easier to place a scoopful of ground chicken near the bottom of the cabbage leaf and press down to form a log. You don't want the log to be the exact same length as your cabbage. Leave about an inch on each side. Then tightly roll your log up and fold both ends in, and then roll-up.
- If you have a small or awkward piece of cabbage leaves, you can still roll using the method above.