Shredded Chicken Cabbage Rolls (100 calories Per Roll)

Defnitely looks good!

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Yummmm - thanks for the inspiration! it looks great!

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Fo Laterz

Looks yummy -- thanks!

look good, I'll have to look at this at home and pin the recipe! Thanks for sharing.

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Can someone copy and paste the recipe in here for me? My work won't let me access that site for some reason.

pleaseandthankyou :flowerforyou:

Shredded Chicken Cabbage Rolls
Since these are two recipes in one, I will start off first with the vegetable rice:
Vegetable rice:
Parsnips, 1 cup
Broccoli, 1 cup
Carrots, 1 large
Celery, 2 large stalks
Cilantro, to taste

250 calories for whole serving size of the rice.

Directions:
It couldn't be any easier. Grate or food process the vegetables and put in a large bowl. Cooking of the vegetable rice would depend on what you are using the rice for. If you are serving as a side with other food, I would add in some rice vinegar or soy sauce and cook in the microwave or lightly cook in a fry pan. It all depends on your desired softness or hardness of the rice. For the stuffed cabbage rolls, put the rice aside as you will cook in with the chicken and sauce as the last step.
Now we will move into the cabbage roll recipe:
Cabbage Rolls (15 wraps)

Ingredients:
Chicken (500 grams)
Green cabbage, 1 medium or large head
Black bean sauce
Cayenne pepper
Chili flakes or chili paste
Hoisin sauce
Cilantro, to taste

Directions

1. Put your chicken breasts in water and bring to boil. Simmer on low. Prepare rest of meal. When chicken is cooked, shred with a fork.
Making the green cabbage work for me and to turn them into the wraps was the most interesting part of this process. Cut out the "stem" from the green cabbage. Place the cabbage in cold water in a pot and turn to boil. As the cabbage cooks, you will be able to peel off the pieces and place on a plate. I used tongs to peel off the layers and it all happened quite quickly! I then made the sauce, in this case, a simple black bean garlic sauce mixed with hoisin and some chili flakes. I then tossed the shredded chicken with the sauce on medium heat. Add in your vegetable rice and cilantro. I found the mixture was getting a bit dry so I grabbed whatever liquid I had available to help make it saucier so it could cook; in this case it was a Coors Light. Now prep the cabbage wraps. Take the hard part of the stem and slice away. This will help prevent the cabbage roll from breaking when you roll. Lay out your rolls. Add in your filling. Roll from the "stem" part and fold up and then over twice. Then place in pan for final cooking. I cooked on 350' for 15 minutes. It was more to get everything hot and mixed together than anything else.

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UMM NEW TO THIS WHAT DOES BUMP MEAN

Definitely bumping for later!!