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Chicken-stuffed Cabbage Rolls https://www.metro.ca/userfiles/image/recipes/choux-farcis-poulet-7196.jpg PT25M PT1H00M PT1H25M
In a large pot, put cabbage and add water to cover ¾. Bring to a boil and simmer 20 minutes. Drain and cool. Stuffing: in a bowl, combine stuffing ingredients and season to taste. Tomato sauce: in a pan, sweat onion and garlic in oil. Add tomatoes and sugar and season to taste. Simmer over low heat for 25 minutes. Purée sauce in blender. Cover the bottom of a baking dish with half the sauce. Preheat oven to 375°F (190°C). On a clean working surface, remove cabbage leaves. Stuff and roll up each leaf. Place rolls on top of the sauce in the baking dish. Pour remaining sauce over top. Cover and bake about 1 hour. Uncover, sprinkle with parmesan and broil for a few minutes until golden brown.
6
1 savoy cabbage
Chicken-stuffed Cabbage Rolls

Chicken-stuffed Cabbage Rolls

Rate this recipe
1 Vote
6
servings
0:25
Preparation
1:00
COOKING
1:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    savoy cabbage
  • ground chicken or turkey


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  • 1
    garlic clove finely chopped
  • 3 Tbsp.
    (45 ml)
    chives minced
  • 3 Tbsp.
    (45 mL)
    parsley minced
  • 3 Tbsp.
    (45 mL)
    dill weed minced
  • 1/4 cup
    (60 mL)
    parmesan grated
  • 1 1/2 cups
    (375 mL)
    long grain rice cooked
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  • salt & pepper to taste
  • extra virgin olive oil


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  • 1
    onion, finely sliced
  • 1
    garlic clove minced
  • 28 oz
    (796 mL)
    tomatoes stewed
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    ORGANIC CAMPARI TOMATOES

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    340 g PRODUCT OF MEXICO

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    PRODUCT OF MEXICO, 2.44/lb, 5.38/kg OR PRODUCT OF MEXICO, 2.44 EA. OR 283 g PRODUCT OF MEXICO, 2.44 EA. OR 128 - 142 g PRODUCT OF U.S.A., SELECTED VARIETIES 2.44 EA.

    TOMATOES ON THE VINE

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  • 1 Tbsp.
    (15 mL)
    sugar

  • salt & pepper to taste
  • 1/4 cup
    (60 mL)
    parmesan grated
Imprimer ma sélection

Preparation

In a large pot, put cabbage and add water to cover ¾.

Bring to a boil and simmer 20 minutes. Drain and cool.

Stuffing: in a bowl, combine stuffing ingredients and season to taste.

Tomato sauce: in a pan, sweat onion and garlic in oil. Add tomatoes and sugar and season to taste. Simmer over low heat for 25 minutes. Purée sauce in blender. Cover the bottom of a baking dish with half the sauce.

Preheat oven to 375°F (190°C).

On a clean working surface, remove cabbage leaves.

Stuff and roll up each leaf. Place rolls on top of the sauce in the baking dish.

Pour remaining sauce over top.

Cover and bake about 1 hour.

Uncover, sprinkle with parmesan and broil for a few minutes until golden brown.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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