The main content
It's Spring...Roll Time

It's Spring...Roll Time


  • 1 tablespoon extra virgin olive oil (EVOO)

  • 2 1/2 cups shredded white cabbage

  • 1/4 cup shredded carrots

  • 1/4 red bell pepper, chopped

  • 1/2 rib celery, finely chopped

  • 1/2 cup cooked brown rice (optional)

  • 1/4 cup cooked rotisserie chicken, skin and bones discarded

  • 4 fresh mint leaves, coarsely chopped


In a deep, medium skillet, heat the EVOO over medium-high heat. Add the cabbage, carrots, bell pepper and celery and cook, stirring, until the vegetables have softened, about 5 minutes. Add the brown rice, if using, and the chicken and cook until heated through, 1-2 minutes. Stir in the mint and let cool.