Nutritional Information
(Per serving, for 4 people)
Calories: 320
Protein: 28g
Carbs: 12g
Fiber: 4g
Fat: 19g
Sodium: 580mg
Time:
Prep: 20 minutes
Cooking time: 35-40 minutes
Total: 55-60 minutes
Tips and tricks
Choose a firm, fresh Chinese cabbage with crispy leaves
Make sure the cabbage leaves are thick enough (4cm) to hold the filling
Pat the cabbage dry after washing to ensure better browning
Let the chicken thaw completely before shredding it, so it is easier to handle
Make sure the baking tray is not too crowded, so the dish cooks evenly.
Variations and Substitutions
Protein Options:
Substitute turkey or pork for chicken
Use tuna or salmon for a seafood version
Make it vegetarian with plant-based mince
Cheese Options:
Mozzarella for added stretch
Gruyère for a stronger flavor
Dairy-free cheese for those with lactose intolerance
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, prepare the components up to 24 hours in advance and assemble before baking.
Q: Can I freeze leftovers?
A: Although you can, the texture may change. Best to eat fresh or within 3 days if refrigerated.
Q: What can I serve this with?
A: A light salad, quinoa, or cauliflower rice make great side dishes.
Q: Can I use regular cabbage instead of napa cabbage?
A: Yes, but the cooking time may need to be adjusted as regular cabbage is denser.
Storage and Preparation Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in a 350°F oven for 10-15 minutes until thoroughly heated
Prepare filling up to 24 hours in advance
Chop cabbage and oil up to 4 hours before cooking, then store covered in the refrigerator.
For best results, allow chilled components to come to room temperature before assembling and baking.
