It's Spring ... Roll Time

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It's Spring ... Roll Time
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  • 3Servings


  • 1 tablespoon extra-virgin olive oil
  • 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 olive oil 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 to 2 minutes. Stir in the mint and let cool.