Baked Asian Style Cabbage Wraps

with Sweet Slaw

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Low-Carb
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Low-Carb
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Instructions

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1 Blanch

Preheat the oven to 200°C. Bring a large pan of salted water to the boil and add the cabbage leaves to blanch for 7-10 minutes. Keep a few cabbage leaves on the side for the slaw. Once the leaves are soft and translucent, remove, drain and pat dry.

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2 Fry

Meanwhile fry the minced chicken in a frying pan with oil. Add grated ginger and minced garlic along with the deseeded and finely chopped chilli (keep some for the dipping sauce), finely chopped spring onion, oyster sauce, chopped coriander and half of the sesame oil and mix well.

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3 Bake

Lay each pat-dried cabbage leaf on a board and spoon some chicken filling onto the leaf. Wrap and transfer onto a roasting dish. Place in the oven for 10-15 minutes.

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4 Peel and grate

Peel and grate the slaw vegetables into a bowl.

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5 Make the sauce

Mix the 1/1,5/2 Tbsp of lime juice, rice vinegar, the remaining sesame oil and chopped chilli, soy sauce and honey in a bowl. Dress the slaw with a little bit of the sauce and use the rest as a dipping sauce for the cabbage wraps.

Tips for fussy eaters

Add some rice in the filling.

Pro tip

Cabbage leaves can be blanched in advance for a faster cooking experience.

Delicious and healthy Asian finger food.

Cooking Time: 35 min

Cals 530 · Prot 34 · Carbs 8.2 · Fat 28

Ingredients

Number of people

Cabbage Wraps

Chicken mince 400 Grams
Savoy cabbage leaves 10 Pieces
Olive oil 1 Tbsp
Ginger 30 Grams
Garlic cloves 2 Pieces
Spring onion 20 Grams
Oyster sauce 15 Grams
Fresh coriander 15 Grams
Sesame oil 10 ML
Salt 1 Tsp

Sweet Slaw

Carrot 1 Pieces
Green apple 1 Pieces

Dipping Sauce

Lime 1 Pieces
Rice vinegar 20 ML
Soy sauce 15 ML
Sesame oil 10 ML
Honey 15 Grams

Delicious and healthy Asian finger food.

Cooking Time: 35 min

Cals 530 · Prot 34 · Carbs 8.2 · Fat 28

Instructions

photo

1 Blanch

Preheat the oven to 200°C. Bring a large pan of salted water to the boil and add the cabbage leaves to blanch for 7-10 minutes. Keep a few cabbage leaves on the side for the slaw. Once the leaves are soft and translucent, remove, drain and pat dry.

photo

2 Fry

Meanwhile fry the minced chicken in a frying pan with oil. Add grated ginger and minced garlic along with the deseeded and finely chopped chilli (keep some for the dipping sauce), finely chopped spring onion, oyster sauce, chopped coriander and half of the sesame oil and mix well.

photo

3 Bake

Lay each pat-dried cabbage leaf on a board and spoon some chicken filling onto the leaf. Wrap and transfer onto a roasting dish. Place in the oven for 10-15 minutes.

photo

4 Peel and grate

Peel and grate the slaw vegetables into a bowl.

photo

5 Make the sauce

Mix the 1/1,5/2 Tbsp of lime juice, rice vinegar, the remaining sesame oil and chopped chilli, soy sauce and honey in a bowl. Dress the slaw with a little bit of the sauce and use the rest as a dipping sauce for the cabbage wraps.

Tips for fussy eaters

Add some rice in the filling.

Pro tip

Cabbage leaves can be blanched in advance for a faster cooking experience.

Ingredients

Number of people

Cabbage Wraps

Chicken mince 400 Grams
Savoy cabbage leaves 10 Pieces
Olive oil 1 Tbsp
Ginger 30 Grams
Garlic cloves 2 Pieces
Spring onion 20 Grams
Oyster sauce 15 Grams
Fresh coriander 15 Grams
Sesame oil 10 ML
Salt 1 Tsp

Sweet Slaw

Carrot 1 Pieces
Green apple 1 Pieces

Dipping Sauce

Lime 1 Pieces
Rice vinegar 20 ML
Soy sauce 15 ML
Sesame oil 10 ML
Honey 15 Grams
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