Stuffed Chinese Cabbage Steaks with Mushroom-Chicken Filling

Ingredients

For the Cabbage Base:

• 1 large Chinese cabbage (Napa cabbage) (about 2-2.5 lbs / 900-1100g)
• 2 tablespoons olive oil (30ml)
• Salt and black pepper to taste

For the Filling:

• 10.5 oz frozen chicken fillet (300g), thawed and grated
• 8 oz mushrooms (225g), sliced
• 1 large egg
• 2 tablespoons sour cream (30ml)
• 1 medium tomato, diced
• 1 medium red bell pepper, finely chopped
• 3 green onions, finely chopped
• ¼ cup fresh parsley, chopped (15g)
• 2-3 cloves garlic, minced
• 2.8 oz hard cheese (80g), grated
• 1 teaspoon paprika
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 356°F (180°C). Line a baking sheet with parchment paper.
2. Prepare the Cabbage:

• Remove outer leaves of the Chinese cabbage
• Cut crosswise into 1.5-inch (4cm) thick rounds
• Carefully remove the core while keeping the rounds intact
• Place on the prepared baking sheet
• Brush with olive oil and season with salt and pepper

1. Prepare the Filling:

• In a large bowl, combine grated chicken, sliced mushrooms, and egg
• Add sour cream, diced tomato, chopped bell pepper, and green onions
• Mix in minced garlic, half of the chopped parsley
• Season with paprika, salt, and black pepper
• Mix thoroughly until well combined

1. Assembly and Baking:

• Divide the filling mixture evenly among the cabbage steaks
• Press gently to ensure it adheres to the cabbage
• Bake for 25-30 minutes until the cabbage is tender
• Sprinkle with grated cheese
• Return to oven for 5-10 minutes until cheese melts and turns golden
• Garnish with remaining parsley before serving

Nutritional Information

(Per serving, serves 4)

• Calories: 320
• Protein: 28g
• Carbohydrates: 12g
• Fiber: 4g
• Fat: 19g
• Sodium: 580mg

Time:

• Prep: 20 minutes
• Cook: 35-40 minutes
• Total: 55-60 minutes

Tips and Tricks

1. Choose a firm, fresh Chinese cabbage with crisp leaves
2. Keep the cabbage rounds thick enough (1.5 inches) to hold the filling
3. Pat the cabbage dry after washing to ensure better browning
4. Let the chicken thaw completely before grating for easier handling
5. Don’t overcrowd the baking sheet to ensure even cooking

Variations and Substitutions

1. Protein Options:

• Replace chicken with turkey or pork
• Use tuna or salmon for a seafood version
• Make it vegetarian with plant-based ground meat

1. Cheese Options:

• Mozzarella for more stretch
• Gruyere for stronger flavor
• Dairy-free cheese for lactose-intolerant individuals