Cooked by TFW: Steamed Cabbage Rolls

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Lean ground meat, like chicken, turkey, ground beef, or pork, is an inexpensive and versatile option for any fight-camp kitchen. When selecting ground meat, stick to options with 10% or less fat content. These steamed cabbage rolls are easy to make ahead of time and pack for lunch. 

If you are trying to lean out, add a side of riced cauliflower.

If you are trying to maintain or even gain mass, add a side of jasmine rice. 


1 lb ground chicken or turkey
2 green onions, chopped
1/2 tbsp minced garlic
1/2 tbsp minced ginger
1/2 tbsp sriracha
1 tbsp soy sauce
1/2 tsp salt
1 large head of cabbage or bok choy

Dipping Sauce:
Whisk 2 tbsp soy sauce with 1 tbsp honey and 1 chopped green onion.


Separate the larger leaves of the bok choy or cabbage and place in boiling water for 30 seconds. Remove and run under cold water or put in an ice-bath.

Mix all other ingredients in a large box with your hands. Meanwhile, set-up your steamer basket or heat the oven to 400. Place approximately 1 tbsp of chicken mixture in each cabbage leaf and roll up tightly into a small bundle. Place fold side down in a well greased steamer basket or on a well-greased baking dish. Once all the chicken is rolled up, steam approximately 8 minutes or cook in the oven 15. Serve with dipping sauce.

This is a great guide for how to use a steamer basket:

You can purchase a bamboo steamer basket, like this one, from Bed, Bath and Beyond or here.


LA Jennings