Red Curry Cabbage Cups

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 50 minutes

配料

1 small head green cabbage (cored and tough outer leaves removed, or approx 8 large pieces of cabbage)

1 tbsp fresh cilantro (to garnish, optional)

chicken filling:

2 lb ground chicken

1 cup seasoned breadcrumbs

4 garlic cloves (minced)

2 tsp red curry paste

2 egg

2 tbsp soy sauce

5 tbsp green onions (finely chopped)

2 tbsp fresh ginger (minced)

2 lime (juiced)

2 tsp lime zest

Sauce:

2 tbsp red curry paste

1 400mL can coconut milk

1 tbsp soy sauce

步骤

Bring a large pot of salted water to a boil. Carefully lower in the whole head of cabbage (cored), and boil for 8–10 minutes, or until the leaves are soft and tender. Remove from the water and let cool slightly while you prepare your chicken filling.

In a large bowl, combine the chicken filling ingredients. Using your hands, mix until well incorporated. Avoid over mixing.

Peel off each cabbage leaf and gently dab with paper towel if water still remains. If the base of a cabbage leaf has a thick, tough core, carefully trim it with a small knife before using. Place the cabbage leaf in a small bowl. Lightly press the center to create a small indentation. Spoon in some of the chicken mixture, then fold in the sides and wrap the cabbage securely around the filling. Arrange the stuffed cabbage rolls in a single layer in a large pan, seam side down.Repeat until you've used all of your chicken filling.Sammy' notes: you can fill each cabbage leaf with as much or as little chicken mixture as you like. Start with about ¼ cup, or use more depending on your preference. Keep in mind, you may have a few cabbage leaves left over.If you prefer a different assembly style, you can easily transition from cabbage cups to rolls by wrapping the leaves tightly around the filling; just ensure the ends are tucked or secured so the filling stays intact during baking.

Preheat your oven 400 °F.

Next prepare your red curry sauce by adding all of the ingredients to a small saucepan and turning the heat to low/medium. Bring to a light simmer and whisk until no clumps remain.

Pour the red curry sauce evenly over the red curry cabbage cups, cover, and bake for 40-45 minutes or until the chicken is fully cooked and the cabbage is tender.Sammy's notes: you will know that the chicken is cooked once you insert a food thermometer into the centre of the red curry cabbage cups and it reads 165F.

Garnish with fresh parsley, serve with rice and ladle over any extra sauce.

营养

• 卡路里: 175 kcal
• 总脂肪: 8 g
• 饱和脂肪: 2 g
• 不饱和脂肪: 5 g
• 反式脂肪: 0.1 g
• 胆固醇: 92 mg
• 钠: 526 mg
• 总碳水化合物: 10 g
• 膳食纤维: 1 g
• 总糖: 1 g
• 蛋白质: 16 g