Stuffed Cabbage with Ground Chicken

                                                       Stuffed Cabbage Rolls with Ground Chicken

Cabbage rolls filled with a blend of ground chicken, rice, egg, minced onion, celery, and carrots have become my cherished dish, reminiscent of the special moments when my Mom prepared them during my childhood. The effort she invested in making this delicacy was a testament to the love she showered upon me. When I recreated this dish, I opted for a distinctive twist by substituting ground chicken for beef and incorporating riced vegetables into the chicken. This not only elevates the flavor but also ensures the chicken stays moist. If you choose to embark on making this dish, capture a photo and share it with me – I'd be delighted to feature it on my social media! Cheers, Chef Suz

Ground Chicken Stuffed Cabbage Recipe

Ingredients:

• 1 head of cabbage, core removed
• 1 lb. ground chicken
• 2 onions
• 4 carrots
• 4 celery stalks
• 2-4 cloves of garlic, minced
• 1 bunch of parsley, cleaned and dried
• 1 cup rice
• 1 tablespoon butter
• 2 cups chicken stock
• 1 28 oz. can of tomato puree
• 1 egg
• 1 cup shredded Parmesan cheese
• 1 tablespoon vegetable oil
• 1 teaspoon red wine vinegar
• 2 teaspoons Italian seasoning, divided
• 1 tablespoon salt for boiling water
• 2 teaspoons salt, divided, plus more to taste
• 2 teaspoons ground pepper, divided, plus more to taste

Instructions:

• Preheat the oven to 425 degrees.
• Cabbage:In a large stockpot, bring water to a boil. Add 1 tablespoon of salt to the boiling water.
• Add the head of cabbage to the boiling water and cook for 12-14 minutes until the leaves start pulling away from the cabbage. Remove cabbage from the pot and let it cool. Remove the leaves and set aside.
• Par-Cooked Rice: Rinse 1 cup of rice under water until clear. In a medium sauce pot, add 1 tablespoon butter. Once bubbling, add rice and toast for 5 minutes. Add 2 cups of chicken stock, bring to a boil, and then simmer until al-dente (about 10 minutes). Allow rice to cool and set aside.
• Ground Chicken: In a food processor, combine 1 onion, 2 carrots, 2 celery, 2 cloves of garlic, and 1/2 bunch of parsley until a rice-like texture is achieved. Strain the mixture to remove excess water. In a bowl, scramble the egg, then add ground chicken, veggie mixture, par-cooked rice, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon Italian seasoning. Mix until well incorporated.
• Red Sauce: Dice the remaining onion, carrot, and celery. Mince the remaining garlic. In a sauté pan, add 1 tablespoon of oil, onion, carrots, and celery. Once golden brown, add salt, pepper, and 1 teaspoon of Italian seasoning. Add tomato puree, bring to a boil, then simmer for 15-20 minutes. Add red wine vinegar and adjust salt to taste. Set aside.
• Assembly: In a large baking dish, ladle some red sauce onto the bottom. Place 2-3 tablespoons of ground chicken filling onto a cabbage leaf and roll to enclose the filling. Place the cabbage roll seam side down in the baking dish. Repeat until all ground chicken is used.
• Top the stuffed cabbage with the remaining red sauce and shredded Parmesan cheese.
• Coat foil with oil and cover the baking dish. Bake for 60-90 minutes until the sauce is bubbly.
• Remove from the oven and serve immediately, topping with extra Parmesan cheese.