Cooked by TFW: Steamed Cabbage Rolls

cabbage rolls.JPG

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. 

Ingredients:

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.

Instructions:

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