Best Cabbage Stuffed With Chicken And Mushrooms Recipes

MOM'S CLASSIC STUFFED CABBAGE ROLLS

Steps:

• Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. If the leaves do not pull off easily, return the cabbage to the pot to boil a minute or two more. When the leaves are cool enough, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
• In a large bowl, add in the ground beef, pork, rice, onion, garlic, salt, pepper, eggs, ketchup, tomato paste, and parsley. Mix gently to combine. Add in 2/3rd of a can of tomato soup (almost 3/4 of a cup) and mix.
• To stuff the leaves lay down a single large leaf with the cut edge facing you (where the stem was) and place about a 1/2 cup of the meat mixture in the lower third of the leave. If the leaf is huge add more, if smaller add less meat. Fold the sides of the leaf over the meat and roll the cabbage up (like rolling a burrito). Repeat until all of the leaves are stuffed. If you have extra meat just roll it up as meatballs and place it in the baking pan with the stuffed cabbage.
• Preheat oven to 350F, rack in the center.
• In a large deep dish (4" at least) baking pan (or two 9×13" glass pans), spread out the remaining soup from the open can on the bottom of the pan. Open up a 2nd can and pour out 1/2 of it and spread out until the bottom of the pan in covered in a light coating.
• Place a single layer of stuffed cabbages on the bottom of your pan. Add the remaining half of the 2nd can of tomato soup. If you have leaves that are too small to stuff or are badly torn, add them on top of the soup.
• Add the 2nd layer of stuffed cabbage (you must make sure you have a 1/2" gap at the top of your pan and stuffed cabbage. It cannot go over the top of the pan. Top with the remaining can of tomato soup and spread out evenly.
• Spray the underneath of a large piece of foil. Place foil side down on the pan and close tightly around the dish. Place the pan on a larger cookie sheet to catch any spillovers.
• Bake for 3 - 4 hours or until the cabbage is tender when pierced with a knife. (I start to check mine after 2 hours 45 minutes).
• Remove from the oven, uncover and allow to cool for 15 minutes before serving.

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.

CHOU VERT FARCI (STUFFED CABBAGE)

Steps:

• Preheat oven to 375 degrees.
• Using a sharp knife, cut off the stem end of the cabbage. Cut out the core of the cabbage.
• Bring a large quantity of water to the boil in a kettle. Add the cabbage and cover. Let it boil, turning the cabbage so that it cooks evenly all over. As the cabbage cooks, separate the leaves at intervals and cook from 10 to 15 minutes. Drain thoroughly.
• Heat the butter in a skillet and add the mushrooms and finely chopped onion. Cook, stirring, until onion is wilted and mushrooms have given up their liquid. Continue cooking until liquid evaporates. Add the finely minced garlic, half a bay leaf and half of the thyme and stir.
• Finely chop the livers or puree them in an electric blender or food processor. Add the livers and pork to the mushroom-and-onion mixture. Cook, stirring, about 30 seconds. Add salt and pepper to taste.
• Spoon and scrape the mixture into a mixing bowl. Let cool briefly. Add the eggs, parsley, bread crumbs, nutmeg and allspice. Add salt and pepper to taste and blend well.
• Lay out a large square of cheesecloth on a flat surface. Arrange six or seven of the large cabbage leaves in the center of the cheesecloth, the edges of the leaves slightly overlapping in a circular fan shape. The stem ends of the leaves should point outward and not to the center. Cover the middle of the circle of leaves with another large leaf.
• Spoon about one-third of the pork mixture into the center of the round layer of cabbage leaves. Spoon it almost but not quite to the outer edges of the leaves.
• Add another layer of slightly smaller leaves. Spread this with another third of the filling. Add another layer of leaves and a final third of the filling. Put the smallest leaves in the center of the final layer of filling.
• Bring up the edges of the cheesecloth so that the leaves and filling are returned to a whole cabbage shape. Press the large cabbage together compactly and tighten the cheesecloth all around. Tie the cheesecloth into a tight bag and cut off the excess cheesecloth at the ends.
• Select a heavy casserole large enough to hold the stuffed cabbage. Add the chicken wings and pork bones and cook, stirring, until nicely browned. Add the coarsely chopped onion, carrots, celery, whole clove of garlic, peppercorns and the remaining bay leaf and thyme. Cook, stirring, about one minute. Pour off most of the fat.
• Add the wine, chicken broth, salt and pepper to taste. Add the tomato paste and stir. Add the tomatoes.
• Arrange the cabbage tied side down and cover closely. Place in the oven and bake two hours.
• Remove the cabbage from the sauce. Untie and discard the cheesecloth. Arrange the cabbage on a baking dish. Return it to the oven and bake 10 minutes.
• Meanwhile, cook down the sauce remaining in the casserole over moderately high heat five minutes. Strain the sauce, pressing the solids to extract as much liquid as possible. Put the sauce in a saucepan. Blend the arrowroot or cornstarch and wine and add it to the sauce, stirring.
• As the cabbage bakes for 10 minutes, baste it occasionally with the sauce. Serve with parsleyed potatoes.

VALERIE'S STUFFED CABBAGE

Steps:

• Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F.
• Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the cauliflower rice has started to soften, about 3 minutes. Turn the heat off and let cool to room temperature.
• Line a baking sheet with paper towels. Use a paring knife to remove the core from the cabbage. Place the cabbage in the boiling water. Use a rubber spatula to slide under the outer leaf of cabbage and carefully separate it from the head. Use tongs to remove the cabbage leaf to the lined baking sheet. Continue removing leaves in this manner until you have 12. Turn the heat off and reserve the remainder of the cabbage for another use. Set aside the cabbage leaves to cool slightly.
• Add the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onions and 2 tablespoons parsley to a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Use clean hands to mix the ingredients together until they are well combined. Set aside the mixture.
• Add the tomato purée, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 cup water to a 4-cup measuring cup. Grate the remaining 2 cloves of garlic directly into the measuring cup. Use a fork to whisk the mixture until it is well combined. Pour half of the mixture into the base of a 9-by-13-inch baking dish. Set aside the baking dish and reserved sauce.
• Place one blanched cabbage leaf on a clean work surface. Use a paring knife to cut a V-shaped notch at the base of the cabbage leaf to remove the thick rib. Spoon 1/3 cup meat mixture in the top third of the cabbage leaf. Roll the top of the cabbage leaf over the meat mixture, then fold the sides in, and continue rolling in a continuous motion to create a roll. Place the roll, seam-side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves.
• Pour the remaining sauce over the cabbage rolls. Cover the baking dish tightly with foil and transfer to the oven to bake until the meat is cooked through, 55 minutes to 1 hour.
• Garnish with the remaining tablespoon chopped fresh parsley. Serve with the extra sauce spooned over the cabbage rolls.