Cabbage rolls with shiitake and sticky chicken | Milkbottle

Cabbage rolls with shiitake and sticky chicken

Cabbage by Court

These wonderfull cabbage rolls are perfect to share with a crowd

8 large white cabbage leaves
1kg chicken mince
2 tbsp finely grated ginger
4 cloves of garlic, crushed
180ml oyster sauce
480g finely shredded white cabbage
1 green chilli, finely chopped
2 scallions, thinly sliced
200g shitake mushrooms, thinly sliced
3 free range eggwhites
black sesame seeds to garnish
baby purple shiso leaves to serve
Makes 8
Preheat the oven to 220oC.
Fill a large sauce pan with cold salted water and bring to a boil.
Add the cabbage leaves and cook for 1 minute.
Drain the cabbage leaves in a sieve and refresh under cold running water.
Place the cabbage leaves on kitchen paper and set aside.
Place the chicken in a large bowl.
Add the ginger, garlic, 120ml of the oyster sauce, shredded cabbage, chilli, scallions, mushrooms and eggwhites and stir to combine well.
Lightly grease a large oven tray.
Devide the chicken mixture over the cabbage leaves, roll to enclose and place on the oven tray.
Brush the cabbage rolls with the remaining oyster sauce.
Place in the oven and cook for 18-20 minutes or until golden brown.
Sprinkle with the sesame seeds, garnish with shiso leaves and serve.

Image: Chris Court via Taverne Agency

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