Cambodian Cabbage Rolls

Name: Cambodian Cabbage Rolls
Ingredients: 1 head savoy cabbage; 1 1/2 lbs boneless skinless chicken breast halves; 1 1/2 lbs cellophane noodles; 5 carrots (peeled, shredded); 1/2 lb peanuts (chopped); 3 Thai red chili peppers (seeded, minced); 2 tablespoons mint (minced); 2 tablespoons basil (minced); 1 cup nuoc nam; 2 tablespoons rice vinegar; 3 tablespoons lime juice; 3 tablespoons brown sugar

12 ingredients

12 steps

Ingredients

1 head savoy cabbage
1 1/2 lbs boneless skinless chicken breast halves
1 1/2 lbs cellophane noodles
5 carrots (peeled, shredded)
1/2 lb peanuts (chopped)
3 Thai red chili peppers (seeded, minced)
2 tablespoons mint (minced)
2 tablespoons basil (minced)
1 cup nuoc nam
2 tablespoons rice vinegar
3 tablespoons lime juice
3 tablespoons brown sugar

Directions

1

Heat oven 350.
2

Blanch cabbage 5-10 minutes or until leaves can be removed easily.
3

I usually peel the outer ones off as the cabbage is blanching, facilitating easier/even cooking.
4

Meanwhile, poach chicken until just opaque. Drain. Cool. Shred.
5

Blanch noodles. Drain.
6

Mix noodles with chicken, carrots, peanuts, chilies, mint and basil.
7

Combine the nuoc nam, vinegar, lime juice and sugar.
8

Add enough to chicken mix to moisten.
9

Fill cabbage leaves with mix. Roll up.
10

Place seam side down in a sprayed 9x13 baking dish.
11

Pour on remaining sauce.
12

Bake 20 minutes, basting often.