520
Gluten Free Asian Cabbage Rolls
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 1 head cabbage
- 1 garlic clove, minced
- 1 teaspoon minced ginger
- 1 large carrot, thinly sliced or shredded
- 1 medium zucchini, thinly sliced or shredded
- ¼ cup chopped green onions
- salt and pepper
- San J Tamari Soy Sauce - gluten free
- 1 cup shredded cooked chicken
- 1 teaspoon sesame oil
- sesame seeds for garnish
- ½ lemon, juiced
- olive oil
Instructions
- Preheat oven to 400 degrees F.
- Bring a big pot of water to a boil. Cut 8 cabbage leaves from the base and carefully peel them off. Boil for 3 minutes then drain and rinse with cold water. Dry them with paper towels.
- Heat a medium pan to medium heat. Add 1 tablespoon olive oil then add the garlic and ginger. Saute for 30 seconds then add chicken, sesame oil and vegetables. Season with salt and pepper. Cook for 3 minutes.
- Lay leaves on a flat surface add chicken and vegetables. Slowly roll the cabbage up folding the ends inward. Place the cabbage rolls on a lightly greased baking pan, brush some olive oil on and bake for 20 minutes. Serve with dipping soy sauce with lemon juice. Yum!
