Chef notes
Here's a delicious and healthy take on summer rolls using savory cabbage, courtesy of chef Jeff McInnis of Root & Bone restaurant.
Ingredients
- 1 head savoy green cabbage
- 1 carrot
- 1 red onion
- 1 cup mayonnaise
- ¼ cup buttermilk
- 1/2 tablespoon garlic, minced
- 3 tablespoons white vinegar
- 3 tablespoons sugar
- 2 teaspoons celery salt
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 breast boneless, skinless chicken
- Pinch salt and pepper
- 1 teaspoon olive oil
Preparation
Combine the carrots, shredded cabbage and onion in the bowl. In a separate bowl mix together all sauce ingredients and mix well, reserve ¼ cup of sauce for later. Toss with the cabbage and sauce and mix well. Reserve.
Bring a pot of salted water to boil over high heat. Blanch leaves in hot water for 10-15 seconds. Remove from boiling water and shock in ice water for about 30 seconds. Remove from ice water and lay on cutting board. Fill leaf with cabbage and roll up like a spring roll. Slice into a few little pieces and plate with 1 tablespoon of sauce.
Serve chilled.
If serving with chicken:
Lightly rub the chicken breast with olive oil salt and pepper. Preheat the grill, grill chicken breast until cooked all the way through. Remove from grill and let rest until ready for service. Slice chicken into bite sized pieces.
Place grilled chicken in coleslaw wrap.
