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  • 1 Large Head of Cabbage
  • 2 pound Ground Chicken
  • 2 Carrots, shredded 
  • 6 ounce Shitake Mushrooms, diced
  • (1) 8 ounce can Water Chestnuts, diced
  • 6 clove Garlic, minced
  • 3/4 cup Green Onion
  • 1/4 cup Ginger, minced
  • 2 Tablespoon Sesame Oil
  • 2 Eggs
  • 1-1/2 Tablespoon Oyster Sauce
  • 2 Tablespoon Hoisin Sauce
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Mirin


  • 2/3 cup Hoison
  • 2 Tablespoon Sweet Chili Sauce
  • 1 Tablespoon Mirin


  • 1/2 cup Chopped Cashews
  • 1/2 Tablespoon Sesame Seeds


  1. Remove the outer leaves of the cabbage and remove the stem/core. Place the cabbage in a large stock pot and cover with water. Heat over medium heat until the outer leaves are able to just barley come away. The easiest way to do this is to place the cabbage in the pot with the stem facing upward and use tongs to pull away the leaves from the base as they are loosened and then place them in a colander to drain. Continue until you have 12 large leaves. 
  2. In a medium bowl, mix together the roll ingredients. Add ~ 1/2 cup of the chicken filling in the center of cabbage leaf and roll into a log. Place all the rolls in a single layer in a 9×13 baking dish.
  3. In a separate bowl, mix together the hoison, sweet chili sauce, and mirin to make the sauce. Pour the sauce over the rolls in a baking dish. Top with the chopped cashews and sesame seeds. 
  4. Bake at 350°F for 20 minutes covered, then for another 10 minutes, uncovered.
  5. Makes 12. Enjoy!


Servings: 12

Calories: 309

Fat: 12.9

Carbs: 21.5

Fiber: 3.1

Protein: 26