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 savory mushroom-chicken filling, 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 lbs / 900-1100g)
- 2 tablespoons olive oil (30ml)
- Salt and black pepper to taste
For the Filling:
- 10.5 oz frozen chicken fillet (300g), thawed and grated
- 8 oz mushrooms (225g), sliced
- 1 large egg
- 2 tablespoons sour cream (30ml)
- 1 medium tomato, diced
- 1 medium red bell pepper, finely chopped
- 3 green onions, finely chopped
- ¼ cup fresh parsley, chopped (15g)
- 2-3 cloves garlic, minced
- 2.8 oz hard cheese (80g), grated
- 1 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Preheat your oven to 356°F (180°C). Line a baking sheet with parchment paper.
- Prepare the Cabbage:
- Remove outer leaves of the Chinese cabbage
- Cut crosswise into 1.5-inch (4cm) thick rounds
- Carefully remove the core while keeping 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 grated chicken, sliced mushrooms, and egg
- Add sour cream, diced tomato, chopped bell pepper, and green onions
- Mix in minced garlic, half of the chopped parsley
- Season with paprika, salt, and black pepper
- Mix thoroughly until well combined
- Assembly and Baking:
- Divide the filling mixture evenly among the cabbage steaks
- Press gently to ensure it adheres to the cabbage
- Bake for 25-30 minutes until the cabbage is tender
- Sprinkle with grated cheese
- Return to oven for 5-10 minutes until cheese melts and turns golden
- Garnish with remaining parsley before serving
Nutritional Information
(Per serving, serves 4)
- Calories: 320
- Protein: 28g
- Carbohydrates: 12g
- Fiber: 4g
- Fat: 19g
- Sodium: 580mg
Time:
- Prep: 20 minutes
- Cook: 35-40 minutes
- Total: 55-60 minutes
Tips and Tricks
- Choose a firm, fresh Chinese cabbage with crisp leaves
- Keep the cabbage rounds thick enough (1.5 inches) to hold the filling
- Pat the cabbage dry after washing to ensure better browning
- Let the chicken thaw completely before grating for easier handling
- Don’t overcrowd the baking sheet to ensure even cooking
Variations and Substitutions
- Protein Options:
- Replace chicken with turkey or pork
- Use tuna or salmon for a seafood version
- Make it vegetarian with plant-based ground meat
- Cheese Options:
- Mozzarella for more stretch
- Gruyere for stronger flavor
- Dairy-free cheese for lactose-intolerant individuals
Common FAQs
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 the leftovers?
A: While possible, the texture might change. Best consumed fresh or within 3 days when refrigerated.
Q: What can I serve this with?
A: A light salad, quinoa, or cauliflower rice make excellent sides.
Q: Can I use regular cabbage instead of Chinese cabbage?
A: Yes, though cooking time might need adjustment as regular cabbage is denser.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350°F (175°C) oven for 10-15 minutes until heated through
- Prepare the filling up to 24 hours in advance
- Cut and oil the cabbage up to 4 hours before cooking, storing covered in the refrigerator
- For best results, bring refrigerated components to room temperature before assembling and baking