Quick and delicious: Asian-inspired stuffed cabbage with chicken

Gyoza dumplings are undeniably delicious, but preparing them from scratch can be quite the undertaking. That’s where this clever trick comes in—using cabbage leaves as an alternative to traditional gyoza wrappers offers numerous benefits.

First, these stuffed cabbage bundles deliver the quintessential Asian flavors with an elegant presentation. Steamed instead of fried or boiled, they are almost oil-free, low-carb, gluten-free, and strikingly sophisticated.

 Ingredients for 6-8 servings:

Main:

1 cabbage

A bunch of chive stalks

Olive oil spray

2/3 cup chicken broth or water

Filling:

350 g ground chicken

1 carrot, finely grated

2 green onions, finely chopped

1 garlic clove, minced

1 tsp grated ginger (optional)

Salt and freshly ground black pepper

Sauce:

4 tbsp soy sauce

2 tbsp honey

1 tsp tomato paste

1 garlic clove, minced

Preparation:

1. Prepare the cabbage: Bring a large pot of water to a boil.

2. Cut around the cabbage base to remove the core.

3. Place the cabbage in the boiling water for 2-3 minutes. Peel off the softened outer leaves and continue boiling to separate additional tender leaves for filling.

4. Make the filling: Combine all filling ingredients in a bowl and mix thoroughly.

5. Prepare the sauce: In a jar or small bowl, mix the sauce ingredients by shaking or whisking until smooth.

6. Assemble the bundles: Lay a cabbage leaf flat on a work surface, place a tablespoon of filling in the center, and fold it into a bundle. Tie securely with a chive stalk.

7. Cook the bundles: Lightly spray a wide, shallow pot or deep skillet with olive oil. Arrange the bundles seam-side down, sear the bottom, then add broth or water. Reduce the heat, cover, and cook for 10 minutes. Let them rest, covered, for another 2-3 minutes.

8. Serve: Serve warm with the prepared sauce on the side.

Recipe by Orly Plai-Bronstein in collaboration with Olive Tree Oil.