4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING
2 large cabbage leaves
1 large cabbage leaf, shredded or chopped
¼ tsp onion powder or to taste
¼ tsp garlic powder or to taste
¼ tsp Chinese Five Spice (sodium-free) or to taste
4½ oz cooked chicken or shrimp, chopped
½ cup cooked brown rice
Steam cabbage leaves over boiling water for 10 minutes. When done they should be soft and pliable but not falling apart, so you may need to adjust the time accordingly.
While the cabbage is steaming, put the chicken/shrimp, raw cabbage and spices into a mixing bowl.
Mix together thoroughly.
Once finished steaming, remove the cabbage leaves from the steamer and place on a kitchen towel. Pat dry.
Place one leaf on a cutting board and place ½ of the rice and ½ of the chicken/shrimp mixture in the middle.
Fold both of the sides in, fold the side closest to you over and roll as you would a burrito.
Do this for both leaves.