Asian Chicken Cabbage Rolls

• 1 savoy cabbage medium
• 2 cloves garlic peeled
• 1 inch fresh ginger piece, peeled
• 4 green onions cut into 2-inch pieces
• 1/2 teaspoon dried chili flakes
• 1 tablespoon fish sauce
• 1 pound boneless, skinless chicken thighs
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 2 teaspoons sesame oil
• 1 teaspoon soy sauce
• sesame seeds

1. Bring a large pot of salted water to a boil. Cut off the root end of the cabbage and remove core. Remove any tough outer layers. Place into boiling water and blanch for 2 minutes; then plunge into a bowl of ice water. Drain and cool.
2. Place garlic, ginger, green onions and chili flakes in work bowl of food processor. Pulse to combine; then add the fish sauce, chicken, lime juice and zest, sesame oil and soy sauce. Process until everything is ground together.
3. Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Fill Water Basin Pan with 4 cups of water, cover with Lid and place in oven. Select STEAM mode and preheat for 10 minutes.
4. Separate cabbage leaves and spread out onto work surface. Place about 3 tablespoons of the chicken mixture onto the root end of leaf. Fold over once and then fold in both sides. Roll to enclose chicken. Repeat with remaining cabbage leaves.
5. Arrange cabbage rolls seam side down on Perforated Steamer Tray and place Tray in Water Basin Pan. Steam 8-10 minutes until internal temperature reaches 165u0b0F.
6. Remove from Steamer. Sprinkle with sesame seeds and serve with Asian dipping sauce or Sriracha Mayonnaise.

cabbage, garlic, ginger, green onions, dried chili flakes, fish sauce, chicken, lime juice, lime zest, sesame oil, soy sauce, sesame seeds

Taken from www.yummly.com/recipe/Asian-Chicken-Cabbage-Rolls-98566 (may not work)