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Chicken Cabbage Rolls
Yield: 4-6
Brian Carson
Chef
00:25
Prep
00:40
Cook
01:05
Total Time
Ingredients & Directions
Directions
Chicken Cabbage Rolls
1 head
Green cabbage
8 cups
Chicken stock
1 tablespoon
Olive oil
3 each
Springer Mountain Farms Chicken Thighs, grilled and cubed
1 pound
Springer Mountain Farms Ground Chicken
1/2 teaspoon
Allspice
1/2 teaspoon
Nutmeg
1 tablespoon
Salt
1 tablespoon
Pepper
Tomato sauce
2 tablespoons
Rosemary, cleaned and pulled from stem
Cabbage Rolls
- Pull 12 full cabbage leaves and set aside. Thinly slice 1 cup cabbage and set aside.
- In a medium pot over medium heat, add chicken stock and bring to a boil.
- Boil full cabbage leaves for 2-4 minutes covered or until tender then turn heat off and set aside.
- In a medium pan over medium heat, add olive oil and sauté shredded cabbage for 3 minutes or until tender.
- In a medium mixing bowl, add chicken thighs, ground chicken, sautéed shredded cabbage, spices, salt and pepper and mix well.
- To fill the roll, place 1 cup of cabbage filling near the steam end of full cabbage leaf, curl stem end over filling, fold in ends and roll cabbage until cabbage filling is enveloped on all sides. (Note: To prevent cabbage roll from unraveling, place toothpick through outer fold and into center of cabbage.)
- Place in a medium pot over medium heat with 1 cup hot chicken broth and simmer covered for 20 minutes or until internal chicken temperature reaches 165°F.
- Turn heat off then using a spatula or slotted spoon, carefully remove cabbage rolls and set aside.
- Serve with tomato sauce and fresh rosemary.
Tomato Sauce
1 tablespoon
Olive oil
1 teaspoon
Garlic, minced
1/2 cup
Carrot, small diced
1/2 cup
Celery, small diced
1 tablespoon
Rosemary, chopped
2 cups
Chunky tomato sauce
1 teaspoon
Salt
1 teaspoon
Pepper
Tomato Sauce
- In medium pan over medium heat, add olive oil, garlic, carrots, and celery and mix well.
- Sauté for 1 minute, add rosemary, mix with wooden spoon, then cook 4 minutes until garlic is slightly browned.
- Add in tomato sauce, mix well and cook for 3 minutes.
- Add in 1/2 cup cooked chicken broth from medium pot used for blanching cabbage leaves.
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Chicken Cabbage Rolls
Brian Carson
Chef
Yield: 4-6
00:25
Prep
00:40
Cook
01:05 Total Time
Ingredients
Directions
Chicken Cabbage Rolls
1 head
Green cabbage
8 cups
Chicken stock
1 tablespoon
Olive oil
3 each
Springer Mountain Farms Chicken Thighs, grilled and cubed
1 pound
Springer Mountain Farms Ground Chicken
1/2 teaspoon
Allspice
1/2 teaspoon
Nutmeg
1 tablespoon
Salt
1 tablespoon
Pepper
Tomato sauce
2 tablespoons
Rosemary, cleaned and pulled from stem
Cabbage Rolls
- Pull 12 full cabbage leaves and set aside. Thinly slice 1 cup cabbage and set aside.
- In a medium pot over medium heat, add chicken stock and bring to a boil.
- Boil full cabbage leaves for 2-4 minutes covered or until tender then turn heat off and set aside.
- In a medium pan over medium heat, add olive oil and sauté shredded cabbage for 3 minutes or until tender.
- In a medium mixing bowl, add chicken thighs, ground chicken, sautéed shredded cabbage, spices, salt and pepper and mix well.
- To fill the roll, place 1 cup of cabbage filling near the steam end of full cabbage leaf, curl stem end over filling, fold in ends and roll cabbage until cabbage filling is enveloped on all sides. (Note: To prevent cabbage roll from unraveling, place toothpick through outer fold and into center of cabbage.)
- Place in a medium pot over medium heat with 1 cup hot chicken broth and simmer covered for 20 minutes or until internal chicken temperature reaches 165°F.
- Turn heat off then using a spatula or slotted spoon, carefully remove cabbage rolls and set aside.
- Serve with tomato sauce and fresh rosemary.
Tomato Sauce
1 tablespoon
Olive oil
1 teaspoon
Garlic, minced
1/2 cup
Carrot, small diced
1/2 cup
Celery, small diced
1 tablespoon
Rosemary, chopped
2 cups
Chunky tomato sauce
1 teaspoon
Salt
1 teaspoon
Pepper
Tomato Sauce
- In medium pan over medium heat, add olive oil, garlic, carrots, and celery and mix well.
- Sauté for 1 minute, add rosemary, mix with wooden spoon, then cook 4 minutes until garlic is slightly browned.
- Add in tomato sauce, mix well and cook for 3 minutes.
- Add in 1/2 cup cooked chicken broth from medium pot used for blanching cabbage leaves.
