• 3 lemons
  • 1/2 cup chicken broth
  • 1/2 cup honey
  • 2 tablespoons dry sherry
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon garlic salt
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 8 oz. Pit Ham, diced
  • 8 oz. cooked brown rice, room temperature or chilled
  • 1/2 cup well-drained pineapple tidbits packed in 100% juice
  • 1/2 cup shredded carrot
  • 1/4 cup diced red bell pepper
  • 1/4 cup well-drained diced water chestnuts
  • 12 Savoy (Napa) cabbage leaves, washed




Meal Course:


Dish Type:

Appetizer, Entrée


  1. To make lemon sauce, squeeze juice from lemons into medium saucepan. Zest peel from one-half lemon and add to pan. Stir in chicken broth, honey, sherry, vinegar, mustard, garlic salt and red pepper. Bring to a boil over medium heat. Reduce heat and simmer 5 minutes.
  2. In small bowl, combine cornstarch and water; mix until cornstarch is dissolved. Slowly stir into lemon sauce. Increase heat to high; cook and stir until thickened.
  3. Combine ham, rice, pineapple, carrot, bell pepper and water chestnuts in bowl.
  4. To serve, spoon 1/3 cup ham mixture down center of each cabbage leaf. Drizzle with 1 to 2 tablespoons lemon sauce. Fold up sides of cabbage to form shape of canoe to eat. Cover and refrigerate leftover lemon sauce.