Asian Cabbage Parcels

Recipe Description

Cabbage leaves stuffed with creamy chicken spiced with ginger, garlic, coriander, chilli and spring onions.


  • 1 Savoy cabbage
  • 1 bunch green onions|spring onions
  • 1 clove garlic, peeled
  • 1 fresh thai chile|red chili, halved and seeded
  • 2 tbsp fresh cilantro|coriander
  • thumb-sized piece ginger, peeled
  • 1 tbsp fish sauce
  • 2 tbsp coconut cream
  • 2 skinless chicken breasts (about 150g each), cut into large chunks
  • peel|zest of 1 lime
  • pinch of salt
  • ==
  • 1 tbsp toasted sesame seeds
  • soy sauce
  • hot sauce|chili sauce


    File:Asian Cabbage Parcels.jpg|thumb|274px|Asian Cabbage Parcels
  1. Remove and discard the outer leaves of the cabbage and place 8 leaves in a pan of boiling water for 3 minutes. Remove and allow to cool down.
  2. Place all the other ingredients in a food processor and whiz for 30 seconds to a coarse mince.
  3. Divide the mixture into 8 equal amounts. Grease the bottom of a steamer with a bit of olive oil. Take a soft cabbage leaf and place the mince in the middle, then fold in the sides until you have a closed parcel. Lay it in the colander so the parcel holds it shape and repeat with the remaining cabbage leaves. Steam for about 10 minutes until cooked.
  4. Serve with a drizzle of soy sauce, sesame seeds and chilli sauce for dipping.
  5. == [ A Taste of Savoie]
This article uses material from the "Asian Cabbage Parcels" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License