8. Recipe of the Month

Cabbage Wraps


For Cabbage Wraps

  • 6 cabbage leaves
  • 1/2 lb. ground chicken
  • 1/2 cup green onion, thinly sliced
  • 1 cup shredded carrots
  • 2 tsp oil, for brushing
  • For Sauce
  • 1tsp soy sauce
  • 2 tsp tomato sauce
  • 1 tsp pepper powder
  • 1/3 cup cilantro, chopped
  • 1 garlic clove, minced 1 inch piece of ginger, peeled and grated


    1. In a medium pan, pour 1 tsp oil and begin to brown ground chicken.
    2. While chicken cooks, bring a large pot of water to boil and place cabbage leaves in water to tenderize, for about 5 minutes. Remove from pot and set aside on paper towel.
    3. Once chicken is browned, pour into a mixing bowl. Add carrots and onion and mix it.
    4. In a separate small bowl, whisk together sauce ingredients. Pour over vegetable and chicken mixture. Stir to coat.
    5. Preheat oven to 350℉. Line a 9×13 baking pan with 6 cabbage leaves. Place 1/3 cup filling in the center of cabbage leaves. Fold in the sides and roll up from the bottom.
    2. Place in pan seam side-down. Brush cabbage with oil. Bake 35-40 minutes. Cabbage rolls should be lightly browned on top.

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