Gochujang Stuffed Cabbage with Knorr Chicken Rice | Lahbco
Gochujang Stuffed Cabbage with Knorr Chicken Rice
45 mins prepServes 4
Freeze your cabbages more for date night! The art of freezing, then defrosting the cabbage helps the leaves weaken so you could stuff them with your favorite filling, mine being the creamy and rich chicken-flavored rice and pasta from Knorr.
1. Wrap the entire cabbage with plastic wrap and freeze overnight until rock solid. Bring out to defrost (about 4 hours before cooking) or defrost using the microwave setting.
2. While the cabbage defrosts, make the Knorr filling. Rinse your lentils and cover with 4 cups water. Bring to a boil, then stir in the Knorr packets. Cook for 10-12 minutes or until tender. Remove from heat and let cool. Carefully peel the cabbage leaf away, cutting at the stem. Fill with 2 to 3 tablespoons of the rice in the lower third of each leaf. Fold forward once, then fold in the sides, then continue rolling. Repeat.
3. In a skillet, heat olive oil over medium heat. Add the shallot and saute for 2-3 mins. Add tomato paste and gochujang, cook for 2 more minutes. Stir in the coconut milk and water, and simmer for 5 minutes. Stir in the maple syrup and season with salt to taste.
4. Add cabbage rolls, cover, and cook for 10-15 mins, flipping the rolls once until they are firm. Serve with fresh pecorino romano and scallions on top.
