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Cabbage Leaves Spring Rolls

 

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Cabbage Leaves Spring Rolls
 

 

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Recipe

Cabbage Leaves Spring Rolls

This recipe idea was born after watching a TV program, which told of the culinary benefits of spring rolls, but instead of using traditional spring roll wrappers and frying, it is made with cabbage leaves and then baked. It is easy to prepare, healthy and even a great activity to make with your children. Enjoy.

Times

  • Prep Time : 20 min
  • Cook Time : 40 min
  • Ready Time : 1 hour

Servings

rolls

Ingredients

  • 1 whole cabbage
  • 7 oz. (200 g) ground chicken
  • 2 carrots, cut into matchstick size pieces
  • 2 red peppers, chopped
  • 1 zucchini, chopped
  • A handful of finely chopped mint leaves
  • A handful of chopped cilantro (coriander leaves)
  • 1 egg yolk

Sauce

  • 3 tablespoons soy sauce
  • 3 tablespoons teriyaki sauce
  • 3 tablespoons sweet chili sauce

Directions

Prepare the cabbage leaves

Core the cabbage as much as possible before cooking. Do not remove the outer leaves. Steam the whole cabbage in a large pot with approximately three inches of water. Cook for about 30 minutes or until leaves are soft.  Remove the cabbage and let cool.  Once cool enough to handle, separate leaves one at a time using a pairing knife to cut into the thick base.

The filling

Combine the rest of the ingredients (except sauce) in a mixing bowl and mix well.

Lay out a cabbage leaf and place 2 heaping tablespoons of the mixture in the center of the leaf.  Seal the sides by folding them over and then roll front he bottom until it closes like a package.  Place in a baking dish seam side down side by side  (not toothpick necessary).

Combine all sauce ingredients and brush some over the leaves.

Place it in a 350 degree F (200 degree C) oven for 20 minutes.  Brush some more sauce on top and serve.

TIP: Try the recipe on your BBQ. You will love it.

Originally seen in the first issue of ItonOchel.

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About ITONOCHEL

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ITONOCHEL is the first Israeli food magazine - find full issues at http://itonochel.com/

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