Asian Cabbage Rolls

Recipe and photograph by Bianca @_thedailyfoodfeed 
GF, DF, Low FODMAP, Vegan/Vegetarian (optional) 
Serves: 1 
Cabbage roll:
  • 4 Savoy cabbage leaves
  • 125g chicken mince
  • 1 tsp garlic infused EVOO
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 1 tsp rice wine vinegar
  • 1/4 cup cauliflower rice
  • 1 egg
  • 1 stick of the green part of the spring onion, chopped finely
  • 2 tsp sesame seeds
  • 2 sprigs fresh coriander, finely chopped
 Ginger sauce:  To serve
  • Serve with cooked basmati rice, sesame seeds coriander.
  • Preheat the oven to 175 degrees Celsius
  • Blanch the cabbage leaves in boiling water until the leaves become soft and a vibrant green (about 5-10 minutes)
  • Remove from the water and cool
  • Remove/trim the thick veins from the leaves so that they are easier to fold (and eat!)
  • Mix together the minced chicken, garlic infused EVOO, fish sauce, GF soy sauce, rice wine vinegar, cauliflower rice, egg and green spring onions in a bowl. Mix well until fully combined
  • Divide stuffing between the 4 rolls. Place a portion of the stuffing in the centre of a piece of cabbage and roll them up (folding in the two sides over the centre and then rolling the other ends over top. Repeat with the remaining cabbage leaves.
  • Place the cabbage rolls in a lined baking dish, seam side down so they do not open whilst cooking. 
  • Cook the cabbage rolls for 15 minutes @ 180 degrees
  • For the sauce, whisk together NOGO Zingy Ginger Sauce, sesame oil, soy sauce and cayenne pepper
  • After 15 minutes of cooking, brush the cabbage rolls with some of the sauce, and return to the over for another 10 minutes until they turn golden in colour
 To serve
  • Sprinkle the Cabbage Rolls with sesame seeds and coriander. Serve with rice and remaining sauce in a dipping bowl.