Stuffed Chinese Cabbage Steaks with Mushroom-Chicken Filling

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

  1. Preheat your oven to 356°F (180°C). Line a baking sheet with parchment paper.
  2. 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
  1. 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
  1. 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

  1. Choose a firm, fresh Chinese cabbage with crisp leaves
  2. Keep the cabbage rounds thick enough (1.5 inches) to hold the filling
  3. Pat the cabbage dry after washing to ensure better browning
  4. Let the chicken thaw completely before grating for easier handling
  5. Don’t overcrowd the baking sheet to ensure even cooking

Variations and Substitutions

  1. Protein Options:
  • Replace chicken with turkey or pork
  • Use tuna or salmon for a seafood version
  • Make it vegetarian with plant-based ground meat
  1. 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