Cabbage Stuffed With Chicken And Mushrooms Recipes

CHICKEN 'N' RICE FILLED CABBAGE ROLLS

Steps:

• Bring 6 cups water to a boil in Dutch oven over high heat.
• Add cabbage leaves and reduce heat to low. Simmer, covered, 10 to 12 minutes or until cabbage leaves are tender. Drain, rinse under cold running water.
• Cook and stir onion and garlic in oil in large skillet over medium heat 6 to 8 minutes or until tender.
• Remove 1/2 cup onion mixture. Add tomato sauce, water, brown sugar, lemon juice and allspice to onion mixture in skillet.
• Cook, uncovered 10 minutes, stirring occasionally.
• Preheat oven to 350. Spread 1/3 cup tomato sauce over bottom of 13x9-inch baking dish.
• Combine reserved onion mixture, chicken, rice, egg, salt and black pepper; mix well.
• Place about 1/3 cup mixture in center of each cabbage leaf. Fold sides over filling; roll up.
• Arrange cabbage rolls, seam side down, on sauce in pan. Spoon remaining sauce evenly over cabbage rolls.
• Cover dish with foil. Bake 1 hour 15 minutes or until very tender.

ASPARAGUS-STUFFED CHICKEN ROLLS

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

CABBAGE STUFFED WITH CHICKEN AND MUSHROOMS

Steps:

• Place cabbage in freezer overnight. The next day, remove cabbage and, under warm running water, peel off at least 12 large leaves. Cut heavy spines out of leaves. Set leaves aside. Quarter and core remaining cabbage and slice thin.
• Heat 1 tablespoon oil in a large, heavy sauté pan or 4-quart casserole. Add onions and garlic, dust with salt, cover and sweat on low about 10 minutes, until onions are soft but not brown. Remove onions and garlic. Add 1 tablespoon oil and the mushrooms and sauté on medium until mushrooms are tender and starting to brown. Remove. Finely chop 1 cup of the cooked onions with the mushrooms by hand or in a food processor. Season well with salt and white pepper, then mix with chicken. Add 1 tablespoon dill.
• Heat remaining oil in pan, add sliced cabbage and rest of sweated onions and cook on medium-low, covered, until cabbage is soft, about 10 minutes. Turn off heat. Place a couple of tablespoons of the chicken mixture on a cabbage leaf, fold and roll leaf around filling. Place seam-side down in pan on cabbage and onions. Repeat with rest of leaves and filling, placing cabbage rolls snugly in pan. Add wine and stock, bring to a simmer, cover and cook gently 40 minutes.
• Remove cabbage rolls to a platter or bowl. Cover to keep warm. Mix flour with 3 tablespoons of the sour cream until smooth and stir into sliced cabbage and liquid in the pan. Bring to a simmer and cook briefly to thicken. Taste for seasoning. Spoon sliced cabbage mixture onto a rimmed serving platter. Top with cabbage rolls. Mix remaining dill with remaining sour cream, place in a bowl and serve alongside.