Red Curry Cabbage Cups
Red Curry Cabbage Cups
Ingredients
- 1 large green cabbage
For the Chicken Filling
- 500 g chicken breast mince
- 1 cup panko crumbs
- 1 spring onion, finely chopped
- 1/3 cup coriander, chopped
- 2 tablespoons red curry paste
- 1/2 tablespoon ginger, grated
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce
- 1 lime, juice and zest
- 1 egg
For the Red Curry Sauce
- 2 tablespoons red curry paste
- 400 ml coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
Instructions
- 1
Preheat your oven to 180°C. Bring a large pot of salted water to a boil. Carefully add the whole green cabbage to the boiling water and boil for a few minutes until the outer leaves soften.
⏱️ 10 min•🌡️ 180
- 2
Carefully peel off 4 to 5 large, softened leaves from the cabbage. Trim off any thick stalks from the peeled leaves to make them more pliable for forming cups.
⏱️ 5 min
- 3
Place one cabbage leaf into a small bowl, gently pressing it to form a cup shape. Repeat for the remaining leaves.
⏱️ 3 min
- 4
In a separate large bowl, combine all the chicken filling ingredients: chicken breast mince, panko crumbs, finely chopped spring onion, chopped coriander, 2 tablespoons red curry paste, grated ginger, brown sugar, fish sauce, lime juice and zest, and the egg. Mix until just combined, being careful not to overmix.
⏱️ 7 min
- 5
Spoon the prepared chicken filling into the cabbage cups you've formed in the bowls. Gently press the filling to help the cabbage cup hold its shape.
⏱️ 5 min
- 6
Arrange the filled cabbage cups snugly in an ovenproof pan.
⏱️ 2 min
- 7
In a medium bowl, whisk together all the red curry sauce ingredients: 2 tablespoons red curry paste, coconut milk, soy sauce, and rice wine vinegar, until well combined. Pour the whisked sauce evenly over the arranged cabbage cups in the pan.
⏱️ 3 min
- 8
Bake the pan with the cabbage cups and sauce in the preheated oven at 180°C for 45 minutes, or until the chicken filling is cooked through and the sauce is bubbling.
⏱️ 45 min•🌡️ 180
- 9
To serve, carefully spoon a cabbage cup onto a plate. Spoon additional sauce from the pan over the top. Optionally, garnish with fresh coriander and serve with rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Red Curry Cabbage Cups
- 1 large green cabbage
For the Chicken Filling
- 500 g chicken breast mince
- 1 cup panko crumbs
- 1 spring onion, finely chopped
- 1/3 cup coriander, chopped
- 2 tablespoons red curry paste
- 1/2 tablespoon ginger, grated
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce
- 1 lime, juice and zest
- 1 egg
For the Red Curry Sauce
- 2 tablespoons red curry paste
- 400 ml coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
Instructions
- 1
Preheat your oven to 180°C. Bring a large pot of salted water to a boil. Carefully add the whole green cabbage to the boiling water and boil for a few minutes until the outer leaves soften.
⏱️ 10 min•🌡️ 180 - 2
Carefully peel off 4 to 5 large, softened leaves from the cabbage. Trim off any thick stalks from the peeled leaves to make them more pliable for forming cups.
⏱️ 5 min - 3
Place one cabbage leaf into a small bowl, gently pressing it to form a cup shape. Repeat for the remaining leaves.
⏱️ 3 min - 4
In a separate large bowl, combine all the chicken filling ingredients: chicken breast mince, panko crumbs, finely chopped spring onion, chopped coriander, 2 tablespoons red curry paste, grated ginger, brown sugar, fish sauce, lime juice and zest, and the egg. Mix until just combined, being careful not to overmix.
⏱️ 7 min - 5
Spoon the prepared chicken filling into the cabbage cups you've formed in the bowls. Gently press the filling to help the cabbage cup hold its shape.
⏱️ 5 min - 6
Arrange the filled cabbage cups snugly in an ovenproof pan.
⏱️ 2 min - 7
In a medium bowl, whisk together all the red curry sauce ingredients: 2 tablespoons red curry paste, coconut milk, soy sauce, and rice wine vinegar, until well combined. Pour the whisked sauce evenly over the arranged cabbage cups in the pan.
⏱️ 3 min - 8
Bake the pan with the cabbage cups and sauce in the preheated oven at 180°C for 45 minutes, or until the chicken filling is cooked through and the sauce is bubbling.
⏱️ 45 min•🌡️ 180 - 9
To serve, carefully spoon a cabbage cup onto a plate. Spoon additional sauce from the pan over the top. Optionally, garnish with fresh coriander and serve with rice.
⏱️ 5 min