Peking Chicken Cabbage Rolls

What’s better than delicious AND beautiful foods? Really, nothing can come to my mind.

These colorful cabbage rolls are a perfect choice when you crave some salt and crunch. I admit, these are very inspired by a danish cookbook I own called ‘Super Healthy Superfoods’. I changed a filling a bit because I really like spicy food, and you can really fill them with whatever you like. In my opinion, the important thing is to choose one or two sauces or dippings you really like. For example peanut butter/ginger dip, sriracha, teriyaki instead of or alongside the hoisin sauce.

Get some color on your plate and try it out 🙂

TIP: If the cabbage leaves are thick, put them in hot water for a few minutes.

Peking Chicken Cabbage Rolls

Total time 30 minutes, Serves 2 people

Ingredients Preparation
4 chicken drumsticks

8 red cabbage leaves

1-2 cucumbers

1 carrot

2 tablespoons chili flakes (I used Korean gochugaro, you can find them at your local asian market)

2 tablespoons fish sauce

1 tablespoon light soy sauce

2 minced garlic cloves

Fresh herbs, for example, chives, coriander, mint or basil

Hoisin sauce

  1. Heat the oven to 200 C.
  2. Put the chicken in a pan and season with olive oil, salt and pepper and cook in the oven until done.
  3. While the chicken is cooking, chop the cucumber and carrot into sticks and mix them with the chili, fish sauce, soy sauce, and garlic.
  4. Prepare the cabbage leaves by pulling them off the cabbage head. If they are too thick and unflexible pour over some hot water and leave for a few minutes.
  5. Chop up the herbs you desire.
  6. Now you are ready to fill small pockets of goodness. Pour over the hoisin and enjoy!


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