Cambodian Cabbage Rolls

• head savoy cabbage↗1
• lbs boneless skinless chicken breast halves↗1 1⁄2 lbs
• lbs cellophane noodles↗1 1⁄2 lbs
• carrots (peeled, shredded)↗5
• lb peanuts (chopped)↗1⁄2 lb
• Thai red chili peppers (seeded, minced)3
• tablespoons mint (minced)↗2 tablespoons
• tablespoons basil (minced)↗2 tablespoons
• cup nuoc nam↗1 cup
• tablespoons rice vinegar↗2 tablespoons
• tablespoons lime juice↗3 tablespoons
• tablespoons brown sugar↗3 tablespoons

Step-by-step instructions

1. 1

   Heat oven 350.

2. 2

   Blanch cabbage 5-10 minutes or until leaves can be removed easily.

3. 3

   I usually peel the outer ones off as the cabbage is blanching, facilitating easier/even cooking.

4. 4

   Meanwhile, poach chicken until just opaque. Drain. Cool. Shred.

5. 5

   Blanch noodles. Drain.

6. 6

   Mix noodles with chicken, carrots, peanuts, chilies, mint and basil.

7. 7

   Combine the nuoc nam, vinegar, lime juice and sugar.

8. 8

   Add enough to chicken mix to moisten.

9. 9

   Fill cabbage leaves with mix. Roll up.

10. 10

    Place seam side down in a sprayed 9x13 baking dish.

11. 11

    Pour on remaining sauce.

12. 12

    Bake 20 minutes, basting often.