Asian Chicken Cabbage Rolls

1. 1

   Bring a large pot of salted water to a boil. Cut off the root end of the cabbage and remove core. Remove any tough outer layers. Place into boiling water and blanch for 2 minutes; then plunge into a bowl of ice water. Drain and cool.

2. 2

   Place garlic, ginger, green onions and chili flakes in work bowl of food processor. Pulse to combine; then add the fish sauce, chicken, lime juice and zest, sesame oil and soy sauce. Process until everything is ground together.

3. 3

   Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Fill Water Basin Pan with 4 cups of water, cover with Lid and place in oven. Select STEAM mode and preheat for 10 minutes.

4. 4

   Separate cabbage leaves and spread out onto work surface. Place about 3 tablespoons of the chicken mixture onto the root end of leaf. Fold over once and then fold in both sides. Roll to enclose chicken. Repeat with remaining cabbage leaves.

5. 5

   Arrange cabbage rolls seam side down on Perforated Steamer Tray and place Tray in Water Basin Pan. Steam 8-10 minutes until internal temperature reaches 165u00b0F.

6. 6

   Remove from Steamer. Sprinkle with sesame seeds and serve with Asian dipping sauce or Sriracha Mayonnaise.

No additional tips available.