* Exported from MasterCook *
Slow Cooker Asian Braised Napa Cabbage Wraps - 14g Carbohydrate; 2g Dietary Fiber
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Large ( 5 to 7 qt) LowCal (Less than 300 cals)
LowerCarbs Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 head Napa (Chinese) cabbage
2 cups chicken broth
1/2 cup soy sauce
4 slices fresh ginger
2 tablespoons vegetable oil
2 garlic cloves -- minced
1 teaspoon freshly grated ginger -- (yes, you are using fresh ginger twice)
6 canned waterchestnuts -- finely chopped
2 chicken breast halves -- skinned and boned, finely chopped
4 green onions -- finely chopped, using the white and tender green parts
2 tablespoons hoisin sauce
1 tablespoon cornstarch -- mixed with 2 tablespoons water
Core the cabbage and separate the leaves, being careful not to tear them. Put the broth, soy sauce, and ginger in a large stockpot and bring to a boil.
Blanch the cabbage leaves, one at a time, for 30 seconds until limp. Drain the leaves and set aside. Add the broth mixture to the insert of a 5 to 7-quart slow cooker. Cover and set on warm while preparing the filling.
Heat the oil in a saute pan over high heat. Add the garlic, ginger, and water chestnuts and saute for 30 seconds. Add the chicken and cook until the chicken turns white, 3 to 5 minutes.
Transfer the contents of the pan to a bowl and stir in the green onions and hoisin sauce. Place 2 to 3 tablespoons of the filling at the stem end of a cabbage leaf and roll up, tucking in the sides of the leaf as you go. Place the cabbage wraps on a rack in the slow cooker.
Cover and cook on high for 1 1/2 to 2 hours, until the chicken is cooked through. Remove the wraps and set aside. Strain the broth through a fine-mesh sieve into a saucepan and bring to a boil. Add the cornstarch mixture and bring back to a boil.
Serve the wraps with the sauce on the side.
Serves 8.
AuthorNote: I love lettuce wraps at Asian restaurants - the cooling lettuce against the warm and spicy chopped chicken and vegetables is a great combination. This wrap pairs the spicy chicken with Napa cabbage, and braises the cabbage like traditional stuffed cabbage rolls. These wraps make a delicious dinner, served over stir-fired noodles.
Cuisine:
"Asian"
Source:
"Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009."
S(Formatted by Chupa Babi):
"Feb 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 165 Calories; 7g Fat (40.0% calories from fat); 11g Protein; 14g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 1314mg Sodium. Exchanges: 0 Grain(Starch)
NOTES : Cooker: 5 to 7-quart
Time: HIGH for 1 1/2 to 2 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
No comments:
Post a Comment