Baked Cabbage Rolls

These flavorful baked cabbage rolls are stuffed with a high-protein filling and baked to perfection, offering a delightful combination of textures and tastes. A nutritious twist on a classic dish, they are both satisfying and healthy.

Ingredients

• Green cabbage - 8 large leaves
• Ground chicken - 200 grams
• Cooked quinoa - 100 grams
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Egg - 1 large
• Tomato sauce - 200 grams
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. Bring a large pot of water to a boil. Carefully remove the cabbage leaves and blanch them in boiling water for 2-3 minutes until softened. Drain and set aside.
3. In a mixing bowl, combine ground chicken, cooked quinoa, chopped green onions, minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, black pepper, and the egg. Mix until fully combined.
4. Lay out a cabbage leaf on a flat surface and place about 2 tablespoons of the filling at the base of the leaf. Roll tightly, folding in the sides as you go, to secure the filling inside. Repeat with remaining leaves and filling.
5. Place the cabbage rolls seam-side down in a baking dish. Pour tomato sauce evenly over the rolls.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. Remove foil and bake for an additional 10 minutes to allow the sauce to thicken slightly.
8. Garnish with sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken and quinoa, supporting muscle health.
• Rich in fiber from cabbage and quinoa, promoting digestive health.

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