Cabbage is a wonderful green that gets overlooked. Besides being a nutrient powerhouse and anti everything vegetable, it’s very versatile! Serve cabbage stuffed, baked, sauteed or raw in a slaw or as Kim Chi. That’s just a few ideas! How do you like to prepare your cabbage?
STUFFED CABBAGE w/ ground chicken
1-2 Head Cabbage, parboiled
1 lb ground chicken
½ uncooked rice or par cooked rice, rinsed
1 Onion, minced or grated
2-3 small garlic cloves minced
¼ C Brown Sugar
*1/4 C red or green pepper (optional)
1 1/2 C Water
1 Large Can Tomato Sauce
1 tsp Sea Salt
1/4 – 1/2 tsp ground pepper or fresh ground
1 tsp Caraway or fennel seeds
½ C Sauerkraut, rinsed and squeezed
1 onion sliced
Core cabbage. In a large stock pot using a steamer or or not, add cabbage to boiling water. Steam or boil until the leaves begin to peel and separate. Once wilted, carefully remove leaves from water and place into a colander. Leaves are delicate so be gentle. Let cabbage cool.
In a large bowl, combine ground chicken, uncooked or par cooked rice, salt pepper to taste, onion, garlic, egg and peppers. Mix well.
Form the mixture into ½ Cup balls, place in thick part of cabbage leaf and tuck sides in and flip once. SEE PHOTO.
Layer bottom of 9 x 13 baking dish w/ sauerkraut, remaining cabbage that you did not use to stuff, and sliced onions. Place all stuffed rolls over shredded cabbage and onions and sprinkle with caraway or fennel seeds. Combine tomato sauce, water, and brown sugar and pour over rolls.
Bake, covered, 2 hours @ 350 OR 3-4 hours @ 250.