Cabbage Pillows with a Kick

Chicken-cashew cabbage rolls with ginger, sesame, soy, and chili sauce

Tender cabbage leaves wrapped around savory ground chicken and roasted cashews, then seared and glazed in a ginger-sesame soy sauce. The rebuilt flavor profile is coherent, savory, and slightly spicy without adding difficult ingredients or extra steps.

Equipment Needed

• Large pot
• Large skillet with lid
• Large bowl
• Small bowl

Cabbage Pillows with a Kick

Tender cabbage leaves wrapped around savory ground chicken and roasted cashews, then seared and glazed in a ginger-sesame soy sauce. The rebuilt flavor profile is coherent, savory, and slightly spicy without adding difficult ingredients or extra steps.

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Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Servings: 2 Servings

Course: Appetizers

Cuisine: Asian-American

Ingredients Method

Ingredients

  

Filling

• 1/2 lb ground chicken
• 1/2 small yellow onion finely chopped
• 1 clove garlic minced
• 1 teaspoon fresh ginger finely grated
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 1/4 cup roasted cashews roughly chopped

Cabbage

• 4 to 5 large green-cabbage leaves
• Salted water for blanching

Pan Sauce

• 2 tablespoons soy sauce
• 1/2 tablespoon rice vinegar
• 1/2 tablespoon honey
• 1/2 teaspoon sesame oil
• 2 tablespoons water
• 1/2 teaspoon chili garlic sauce or sriracha (optional) optional

For Cooking and Finishing

• 1 tablespoon neutral oil
• 1 scallion thinly sliced (optional); optional
• 1 teaspoon sesame seeds (optional) optional

Method

 

1. Bring a large pot of salted water to a boil. Blanch 4 to 5 large cabbage leaves for 2 to 3 minutes, until flexible. Transfer to a bowl of cold water, then drain and pat very dry.
2. Heat 1 teaspoon of the neutral oil in a skillet over medium heat. Cook 1/2 chopped onion for 3 minutes. Add 1 minced garlic clove and 1 teaspoon grated ginger and cook 30 seconds.
3. Add 1/2 pound ground chicken and cook, breaking it up, until no raw spots remain. Stir in 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper. Cook until the filling reaches 165°F, then remove from the heat and fold in 1/4 cup chopped roasted cashews.
4. Lay each cabbage leaf flat and trim any very thick center rib if needed. Spoon the chicken mixture into the center, fold in the sides, and roll tightly into a compact pillow.
5. Heat the remaining neutral oil in the skillet over medium heat. Place the cabbage rolls seam-side down and sear 2 to 3 minutes per side, until lightly golden.
6. Whisk together 2 tablespoons soy sauce, 1/2 tablespoon rice vinegar, 1/2 tablespoon honey, 1/2 teaspoon sesame oil, 2 tablespoons water, and optional 1/2 teaspoon chili sauce. Pour into the skillet, cover, and simmer on low for 4 to 5 minutes.
7. Spoon the sauce over the cabbage pillows and finish with sliced scallion and sesame seeds if desired.

How to Know It's Done

• The chicken filling must reach 165°F before the rolls are assembled. The cabbage should be tender and flexible, with lightly browned surfaces after searing.

Cook's Notes

• The former smoked-paprika-and-cumin seasoning was removed because it fought the sesame-soy sauce. Ginger, garlic, sesame, and soy now carry the dish in one direction.