Asian Style Cabbage Rolls

Asian Style Cabbage Rolls
(Adapted from Living Traditions)
(makes 8-9 rolls)

Ingredients

1 head cabbage

Filling:
1 Chicken breast, pre-cooked and shredded
3/4 cups pre-cooked rice

Carrot Mix:
2 shredded carrots
1 shredded zucchini
4 tbsp soy sauce
1 tbsp sesame oil
1 clove minced garlic
2 chopped green onion

Directions

1. Take any damaged outer leaves off the cabbage, remove the core to make it easier to pull the leaves off without damaging them. (Use a knife to cut a circle around the core, going an inch or so deep and pop it out)

2. Count off 8 leaves, rinse and set aside.

3. If they are rigid, soften the leaves in boiling water one at a time (3 total in the pot), poke them down gently for about two minutes. Stack them up on a plate with a bowl upside down to let them cool.

4. Mix the carrot mix ingredients together.
Note: I made half with chicken and the carrot mix; half with rice and the carrot mix. You can just mix everything if you like; so I divided the carrot mix in two bowls and added chicken to one, rice to the other.

5. Preheat oven to 425. Assemble the rolls: On an oiled pan, open up the cabbage leaf and fill with 2 spoonfulls of filling in center of leaf. Fold over once, fold in the sides, then over - should stay together because the leaves are soft. Bake for 15 minutes, turn pan and bake another 15 minutes.