Red Curry Cabbage Cups

A baking dish filled with twelve stuffed cabbage rolls, inspired by Cabbage Recipes, topped with chopped parsley and sitting in a reddish sauce. The rolls are neatly arranged and baked to a golden brown.

5 from 1 vote

Tender cabbage leaves are wrapped around a juicy, flavour-packed chicken filling, then baked in a creamy coconut red curry sauce.

Prep Time10

Cook Time40

Total Time50

Course: dinner

Cuisine: American

Keyword: cabbage cups, cabbage recipes, red curry cabbage cups

Servings: servings

Equipment

1 large oven safe pan

Ingredients

1 small head green cabbage cored and tough outer leaves removed, or approx 8 large pieces of cabbage
1 tbsp fresh parsley to garnish, optional

Chicken Filling

1 lb ground chicken
1/2 cup seasoned breadcrumbs
2 garlic cloves minced
1 tsp red curry paste
1 egg
1 tbsp soy sauce
3 tbsp green onions finely chopped
1 tbsp fresh ginger minced
1 lime juiced
1 tsp lime zest

Red Curry Sauce

2 tbsp red curry paste
1 400mL can coconut milk
1 tbsp soy sauce

Instructions

Bring a large pot of salted water to a boil.
Carefully lower in the whole head of cabbage (cored), and boil for 8–10 minutes, or until the leaves are soft and tender. Remove from the water and let cool slightly while you prepare your chicken filling.
In a large bowl, combine the chicken filling ingredients.
Using your hands, mix until well incorporated. Avoid over mixing.
Peel off each cabbage leaf and gently dab with paper towel if water still remains. If the base of a cabbage leaf has a thick, tough core, carefully trim it with a small knife before using.
Place the cabbage leaf in a small bowl. Lightly press the center to create a small indentation. Spoon in some of the chicken mixture, then fold in the sides and wrap the cabbage securely around the filling. Arrange the stuffed cabbage rolls in a single layer in a large pan, seam side down.
Repeat until you've used all of your chicken filling.
Sammy' notes: you can fill each cabbage leaf with as much or as little chicken mixture as you like. Start with about ¼ cup, or use more depending on your preference. Keep in mind, you may have a few cabbage leaves left over.
If you prefer a different assembly style, you can easily transition from cabbage cups to rolls by wrapping the leaves tightly around the filling; just ensure the ends are tucked or secured so the filling stays intact during baking.
Preheat your oven 400 °F.
Next prepare your red curry sauce by adding all of the ingredients to a small saucepan and turning the heat to low/medium. Bring to a light simmer and whisk until no clumps remain.
Pour the red curry sauce evenly over the red curry cabbage cups, cover, and bake for 40-45 minutes or until the chicken is fully cooked and the cabbage is tender.
Sammy's notes: you will know that the chicken is cooked once you insert a food thermometer into the centre of the red curry cabbage cups and it reads 165F.
Garnish with fresh parsley, serve with rice and ladle over any extra sauce.

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