I think I'm going to chop up whatever is remaining (the small inner leaves) and sauté in some butter to make buttered "noodles" tomorrow night.
This dish is simple as can be. Five ingredients, 10 minutes of prep. Given that your cabbage was already ready to go. If not, add 2 more minutes of prep.
Baked Creamy Buffalo Chicken Cabbage Wrap
|image credit www.dlc.fi|
For the cabbage
Bring pot of salted water to a boil.
As water is heating, prep your cabbage by stripping the first layer and removing the tough core - cut a cone-shaped incision using a paring knife.
When water is boiling put cored cabbage in a steamer basket and let steam for 10-15 minutes depending on the size. The top layer of leaves should be translucent and soft.
Let cool, and refrigerate to keep for later use.
For the chicken
2 lbs boneless chicken, chopped
4 tbsp butter, divided
1 can coconut milk, chilled to separate cream and water
hot sauce of choice
2 tsp coconut flour
In a large pan, heat 2 tbsp butter. Brown chicken in batches, setting aside each batch on a separate plate or bowl - try not to overcrowd the pan.
While the chicken is browning, combine and stir coconut cream, 2 tbsp butter and hot sauce in a large sauce pan over medium low heat. Add hot sauce to achieve preferred taste or amount of heat. Add 2 tsp coconut flour and stir until thoroughly combined and thickened. Reserve and refrigerate remaining coconut water for later use.
Add chicken to sauce pan, toss to coat.
To complete the dish
Preheat oven to 350º.
Peel back cabbage leaves from cooled head pulling from the outer edges out toward the thicker end of each leaf.
Add a large dollop of creamy chicken and wrap, like a burrito. Fold up the sides and roll thick stem into the thinner outer edge. The thin edge of the leaf should cover the thick stem to prevent it from unrolling. You should yield 8-10 rolls.
Coat 8x8 baking dish with coconut oil. Line up rolls in the baking dish so they fit snugly.
Bake for 30 minutes.