Tuesday, November 25, 2008

Chicken and whole grain stuffed cabbage rolls

I'm sure you remember what happened the last time I touched a cabbage. If not, here's a reminder. About a month ago, I encountered mass hysteria in my poor kitchen while I attempted to stuff cabbage into something. Monday I decided to attempt the reverse. Instead I stuff something into cabbage! Though still a little messy, this went much better and we both gobbled up the results. Again, I didn't use a recipe. I used what I had on hand and needed to cook up. Let me say, cabbage isn't the most beautiful vegetable, but it sure can taste good, so pardon my colorless photography.
Chicken and Bulgur Stuffed Cabbage Rolls
Makes 12 rolls (4 large entree servings or 6 small servings)
2 cups cooked bulgur (or brown rice), cooked in water and bouillion per package instructions
1 head of green cabbage
1 lb ground chicken or turkey
1 tb olive oil
1 medium onion, chopped
1 handful fresh sage, chopped (if using dry, reduce to 1 1/2 tsp)
2 sprigs fresh rosemary, choppped (if using dry, use 2 tsp)
1 tsp salt
1/4 tsp ground pepper
3 tb minced garlic
1 handful fresh italian parsley, chopped
olive oil for drizzling
1/4 cup grated parmesan

Heat 1 tb olive oil in a large skillet over medium heat. Brown chicken and onion. Add salt, pepper, sage, rosemary and garlic. Stirring, cook for another minute or two over medium heat. If pan is large enough, add parsley and bulgur or rice and mix through. Otherwise mix in a large bowl. Salt and pepper to taste.Core cabbage and place stem side down in a large pot of boiling, salted water for 10 minutes. You core it to make removing the hot leaves easier.Reduce heat to medium and carefully remove an outer leaf from the cabbage with metal tongs. place on a plate and spoon about 1/4 cup of filling into the middle of the curled up leaf. Fold sides in and roll from the end nearest you toward the other end. This may work more like folding then rolling, depending on the rigidity of your cabbage leaves. Be patient and don't worry if it rips. It will still taste great. (Not sure what happened to the photo of me folding the little buggers, I definitely took one, but can't find it)

Preheat oven to 400. Place roll seam side down in a large, lightly oiled 9x13 pan. Continue removing leaves and stuffing and rolling until you have used up all of the filling. I placed all rolls in the pan facing the same direction to make removal easiest.Once your pan is full, drizzle with oil, sprinkle with parmesan, cover and bake for 25 minutes. If my hubby liked sour cream, I would have served these with a mustard cream for dipping. As they stood, they were still great and a well-rounded meal all in one package.

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1 comment:

teg said...

Sounds weird, but they look really good! Glad your "administrative leave" is giving you a chance to cook so much :)

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