Marky

ingredients needed:
bok choy
diced garlic
ginger
olive oil
cooked chicken breast
lite soy sauce

on a frying pan add olive oil
put in garlic and ginger (sliced) wait until golden brown
add bok choy and cook till done
add chicken breast and soy sauce and mix for about a minute

serve over rice

whole thing should take about 30mins

aggies1ut

This is similar.
Baked Cabbage Bundles
1/2 cup walnuts, chopped
soy sauce
12 large cabbage leaves
boiling water
1 cup onions, chopped
1 teaspoon tasted sesame oil
1 cup cooked brown rice


Cover walnuts with light coating of soy sauce and roast in oven at 300 degrees F. for about 8 minutes.

Cook cabbage by your preferred method and set aside 12 leaves.

Cook onions in sesame oil until golden. Combine rice, onions, and walnuts in bowl, adding a little soy sauce to increase flavor if desired. Roll this mixture into cabbage leaves and bake at 350 degrees F. for about 12 minutes.

http://www.brightroom.com/view_user_...0&BIB=679&PWD=

aggies1ut

Alternative Cabbage Rolls
Ingredients :

CABBAGE LEAVES
1 x Head cabbage
Water, to poach
1 pch Salt
FILLING
1 cup Bulgur
1 3/4 cup Boiling water
1/2 cup Pine nuts, toasted, ground
1 tbl Oil
1 lrg Onion, finely diced
3 x Garlic cloves, minced
1 lrg Carrot, finely diced
1 tsp Thyme
1 tbl Basil
2 tsp Sweet Hungarian paprika
2 tbl Soy sauce
Black pepper, to taste
SAUCE
4 lrg Tomatoes
2 x Garlic cloves
1 tsp Basil
1 tbl Parsley
1 pch Oregano
1/2 cup Water

Method :
Bring water & salt to a boil in a pot large enough to hold the whole head of cabbage. When it boils, place the whole cabbage in the pot & poach it until the outer leaves can be pulled away without tearing.
Set aside 8 large leaves with no holes in them.
Place bulgur in a bowl & pour boiling water over. Fluff with a fork & set aside until all the water has been absorbed. Fluff occasionally. When the water has been absorbed, mix in the ground pine nuts.
Heat oil in a skillet. Saute the onion, garlic & carrots over a low heat for about 5 minutes. Be careful not to overcook the vegetables, but you do need them to be soft. Stir in the herbs & the paprika & saute for a few minutes longer. Mix in the soy sauce & cook for another minute. Remove from the heat & mix into the prepared bulgur-pine nut mixture. Stir well, grind in black pepper & check the seasoning.
Place an eighth of the filling on each cabbage leaf & roll up, folding in the sides as you roll, ensuring that you have a tight roll. Transfer to a large baking dish, lightly oiled.
Put all the sauce ingredients in a food processor & puree into a light sauce. Pour over the cabbage rolls. Cover with foil & bake in a preheated oven at 350F for 40 minutes. Serve over rice.


Bulgur Stuffed Cabbage
Ingredients :

1 sm Head green cabbage
1 cup Finely chopped parsley
2 x Onions, chopped
4 x Celery stalks, chopped
1/4 tsp Italian seasoning
1/2 tsp Minced garlic
2 x 15-oz cans tomato sauce
4 cup Water
2 cup Dry bulgur
1 x 8-oz can tomato sauce
1/2 cup Water

Method :
Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily. Saute parsley, onions, celery, seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz. cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr.
over medium heat, stirring occasionally, until bulgur is tender. Remove from heat. To stuff cabbage leaves, place a spoonful of mixture in center of each leaf. Starting at one side, roll leaf up and fold ends under. Place in a deep baking pan. Mix the 8 oz can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking.
Bake at 375 for about 30 min. until cabbage is hot.

http://www.brightroom.com/view_user_...0&BIB=679&PWD=