ADVERTISEMENT
Nutritional Information
(Per serving, for 4 people)
Calories: 320
Protein: 28g
Carbs: 12g
Fiber: 4g
Fat: 19g
Sodium: 580mg
Time:
Prep: 20 minutes
Cooking time: 35-40 minutes
Total: 55-60 minutes
Tips and tricks
Choose a firm, fresh Chinese cabbage with crispy leaves
Make sure the cabbage leaves are thick enough (4cm) to hold the filling
Pat the cabbage dry after washing to ensure better browning
Let the chicken thaw completely before shredding it, so it is easier to handle
Make sure the baking tray is not too crowded, so the dish cooks evenly.
Variations and Substitutions
Protein Options:
Substitute turkey or pork for chicken
Use tuna or salmon for a seafood version
Make it vegetarian with plant-based mince
Cheese Options:
Mozzarella for added stretch
Gruyère for a stronger flavor
Dairy-free cheese for those with lactose intolerance
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, prepare the components up to 24 hours in advance and assemble before baking.
Q: Can I freeze leftovers?
A: Although you can, the texture may change. Best to eat fresh or within 3 days if refrigerated.
Q: What can I serve this with?
A: A light salad, quinoa, or cauliflower rice make great side dishes.
Q: Can I use regular cabbage instead of napa cabbage?
A: Yes, but the cooking time may need to be adjusted as regular cabbage is denser.
Storage and Preparation Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in a 350°F oven for 10-15 minutes until thoroughly heated
Prepare filling up to 24 hours in advance
Chop cabbage and oil up to 4 hours before cooking, then store covered in the refrigerator.
For best results, allow chilled components to come to room temperature before assembling and baking.
Transform your everyday cabbage into an extraordinary low-carb meal with these tender, juicy Chinese cabbage steaks. This innovative dish combines the subtle sweetness of cabbage with a hearty filling of mushrooms and chicken, all topped with melted cheese for a satisfying, healthy dinner option.
Ingredients
For the cabbage base:
1 large Chinese cabbage (Napa cabbage) (about 2-2.5 pounds / 900-1100 g)
2 tablespoons olive oil (30 ml)
Salt and black pepper to taste
For the filling:
300 grams frozen chicken breast, thawed and shredded
225 grams mushrooms, sliced
1 large egg
2 tablespoons sour cream (30 ml)
1 medium tomato, diced
1 medium red bell pepper, finely chopped
3 spring onions, finely chopped
¼ cup fresh parsley, chopped (15 g)
2-3 cloves garlic, finely chopped
80 g hard cheese, grated
1 teaspoon paprika
Salt and black pepper to taste
Instructions
Preheat oven to 180°C. Line a baking sheet with baking paper. Prepare the cabbage:
Remove the outer leaves of the Chinese cabbage
Slice crosswise into 4cm thick rounds
Carefully remove the core, leaving the rounds intact
Place on the prepared baking sheet
Brush with olive oil and season with salt and pepper
Prepare the filling:
In a large bowl, combine the shredded chicken, sliced mushrooms and egg
Add the sour cream, diced tomatoes, sliced bell peppers and green onions
Mix in the minced garlic and half of the chopped parsley
Season with paprika, salt and black pepper
Mix thoroughly until well combined
Assemble and bake:
Spread the filling mixture evenly over the cabbage steaks
Press gently to ensure it sticks to the cabbage
Bake for 25-30 minutes until the cabbage is tender
Sprinkle with grated cheese
Return to the oven for a further 5-10 minutes until the cheese is melted and golden brown.
Garnish with the remaining parsley before serving
👇 Keep reading to know mor, click Next 👇
ADVERTISEMENT
