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
