I once tasted Hungarian cabbage rolls in a family-owned restaurant in Winnipeg. When they closed down I knew that I couldn't live without this comfort food and created my own version with more spices, chicken rather than meat and tons of sauce. I serve them with whole, sauteed mushrooms and crusty bread.
Portion size10 servings
Credits :Lisa Dumaine
Bake in 350 degree oven for 2 hours. Discard wilted or discolored outer leaves of cabbage and rinse well in cold water. Blanch cabbages in a large, pot of boiling, salted water for 5-6 minutes or until leaves are softened. Drain on paper towels and set aside. *Note: if some leaves rip, they can be layered over each other when being rolled - cabbage rolls are very forgiving! Chicken/Rice Mixture: Put rice in a fine strainer and pour 2 cups of boiling water over it and set aside. In large bowl, combine the raw chicken with: - eggs - 1/2 cup of the parmesan cheese - 3 tbsp. of soya sauce - 2 tbsp of worchestershire sauce - 1 tbsp of Italian herbs - 1 tbsp of black pepper - 1 tbsp of chilli powder - 1 tbsp of black pepper - 1 tbsp of garlic Add the rice to the chicken mixture. Cabbage Roll Sauce: In heavy skillet, heat oil over medium-high heat. Cook onion and garlic until softened about 3 minutes. Add all other vegetables, except the potatoes, and cook for another 3 minutes. Reduce heat and add tomato soup, parmesan cheese, remaining spices and remaining soya & worchestershire sauce. Simmer for 10 minutes and pour over cabbage rolls. Place about 1/4 cup of chicken/rice mixture on each cabbage leaf and roll up, tucking in sides. Add 1/2 cup of cabbage roll sauce to bottom of casserole dish (13 X 9 inch). Arrange rolls seam side down. Bake for 2 hours. Add the yellow potatoes in during the last hour of cooking.