Nappa Cabbage Rolls With Tofu, Spinach, and Chicken

May 29, 2023May 29, 20230 2
Nappa Cabbage Rolls With Tofu, Spinach, and Chicken
in Main

Prep

45 min

Cook

45 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 fresh shiitake mushrooms
1/2 lb fresh spinach , trimmed , washed , dried , and torn into pieces
1/2 lb soft tofu , drained well and cut into large pieces
3 -4 scallions , finely minced
1 tablespoon soy sauce
2 teaspoons rice vinegar
salt , pepper to taste
1 pinch cayenne
1 large head napa cabbage
2 lbs chicken breasts , butterflied and pounded thin ( there should be 8 thin slices )
1/4 cup mirin ( sweet Japanese rice wine , not sake )
salt , pepper to taste
2 cups chicken stock
3 tablespoons cold water
1 tablespoon cornstarch

Nutrision Information

Servings Per Recipe
4
Calories
301
Sugar
5g
Fat
7g
These Nappa Cabbage Rolls With Tofu, Spinach, and Chicken are a healthy and delicious meal that is perfect for lunch or dinner. The rolls are filled with a savory mixture of shiitake mushrooms, spinach, and soft tofu, seasoned with soy sauce, rice vinegar, and a pinch of cayenne. The chicken breast is pounded thin and wrapped inside a blanched napa cabbage leaf. The rolls are then baked in a chicken broth and mirin sauce until tender and juicy. This is a great meal for anyone looking for a low-fat, high-protein option that is both tasty and nutrient-packed.

Instructions

1.Preheat the oven to 375°F. Grease a shallow baking dish with oil.
2.In a bowl, combine the shiitake mushrooms, spinach, and tofu with scallions, soy sauce, rice vinegar, salt, pepper, and a pinch of cayenne. Mix well.
3.Remove the large outer leaves from the napa cabbage. Reserve 8 smaller leaves for the rolls. Blanch the leaves in boiling water for 1-2 minutes to make them pliable.
4.On a clean surface, lay out the cabbage leaves and place a slice of chicken breast over each one. Season the chicken with salt and pepper.
5.Spoon the tofu mixture over the chicken. Fold in the sides of the cabbage and roll up tightly.
6.Place the rolls, seam side down, in the prepared baking dish. Sprinkle with mirin and season with salt and pepper. Pour the chicken stock over the rolls.
7.Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through.
8.In a small bowl, whisk together the cold water and cornstarch. Remove the rolls from the baking dish and transfer the liquid to a small saucepan. Cook over medium heat until the sauce thickens. Serve the sauce on the side with the cabbage rolls.

PROS

This dish is high in protein and low in fat.

The napa cabbage is a good source of vitamin C and fiber.

The spinach and shiitake mushrooms add extra nutrients to the meal.

CONS

The dish takes some time to prepare and requires blanching the cabbage leaves before rolling them.

Some people may not like the texture of the tofu in the rolls.

HEALTH & BENEFITS

This dish is low in fat and high in protein, making it a good option for those looking to build muscle or lose weight.
The napa cabbage is a good source of vitamin C, which is important for a healthy immune system, and fiber, which helps to promote good digestion.
The spinach and shiitake mushrooms in the filling add extra nutrients to the meal, such as iron and antioxidants.

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