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Name: Spring Cabbage Wraps
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 Garlic; 1 1/2 tb Caster sugar; 1 Handful roast salted peanuts; 2 Limes; 300 ml Rice wine; (1/2 pint); 2 tb Rice vinegar; 1 tb Fish sauce; 6 Cm root ginger; 1 sm Free range chicken; Fresh herb sprigs of basil;; 8 sm Shallots; Salt; 1 Spring cabbage; (1 to 2); Green peppercorns

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INGREDIENTS

3 Garlic
1 1/2 tb Caster sugar
1 Handful roast salted peanuts
2 Limes
300 ml Rice wine; (1/2 pint)
2 tb Rice vinegar
1 tb Fish sauce
6 Cm root ginger
1 sm Free range chicken
Fresh herb sprigs of basil;
8 sm Shallots
Salt
1 Spring cabbage; (1 to 2)
Green peppercorns

Servings

INSTRUCTIONS

Put the chicken in a saucepan, fill with water so that the chicken is covered, add salt and bring to the boil. Skim off any foam. Add 4 shallots, half the ginger and 2 cloves garlic to the pan. Turn the heat to low, cover and simmer for 40 minutes. Turn off the heat and leave to cool in the stock. Lift the chicken from the stock. Discard all the skin and bones, tear the meat into thick shreds and place in a container.(Dont discard the stock, use with shiitake mushroooms and noodles to make soup) Mix together the rice wine, vinegar and sugar until the sugar is fully dissolved. Crush the remaining garlic and add, with the chilli and the juice of 1 lime, to the rice wine liquid. Pour over the chicken and leave for a couple of hours or overnight. Remove from the rice wine before serving. To serve using scissors, remove the midrib from each cabbage leaf and cut the leaves in to rough square shapes. Chop the remaining shallots lenghtways and finely shred the remaining ginger. Thickly slice the lime and roughly chop, include the rind. Arrange all the prepared ingredients in piles or in bowls, add a little of each to a square of cabbage, roll up and eat!

NOTES

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Spring Cabbage Wraps

3 Garlic
1 1/2 tb Caster sugar
1 Handful roast salted peanuts
2 Limes
300 ml Rice wine; (1/2 pint)
2 tb Rice vinegar
1 tb Fish sauce
6 Cm root ginger
1 sm Free range chicken
 Fresh herb sprigs of basil;
8 sm Shallots
 Salt
1 Spring cabbage; (1 to 2)
 Green peppercorns

Put the chicken in a saucepan, fill with water so that the chicken is  covered, add salt and bring to the boil. Skim off any foam. Add 4 shallots,  half the ginger and 2 cloves garlic to the pan. Turn the heat to low, cover  and simmer for 40 minutes. Turn off the heat and leave to cool in the  stock.    Lift the chicken from the stock. Discard all the skin and bones, tear the  meat into thick shreds and place in a container.(Dont discard the stock,  use with shiitake mushroooms and noodles to make soup)    Mix together the rice wine, vinegar and sugar until the sugar is fully  dissolved. Crush the remaining garlic and add, with the chilli and the  juice of 1 lime, to the rice wine liquid. Pour over the chicken and leave  for a couple of hours or overnight. Remove from the rice wine before  serving.    To serve using scissors, remove the midrib from each cabbage leaf and cut  the leaves in to rough square shapes. Chop the remaining shallots  lenghtways and finely shred the remaining ginger. Thickly slice the lime  and roughly chop, include the rind. Arrange all the prepared ingredients in  piles or in bowls, add a little of each to a square of cabbage, roll up and  eat!

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Nutrition

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Serving Size: 1 Serving (720g)
Recipe Makes: 1 servings

Calories: 397
Calories from Fat: 11 (3%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 1429.7mg		49 %
Potassium 1332mg		35 %
Total Carbohydrate 106.7g		31 %
	Dietary Fiber 12.1g	48 %
	Sugars, other 94.6g
Protein 10.6g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 397

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