Cabbage rolls with chicken filling

Recipe from: 8/5/1999 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 4
    large cabbage leaves
  • 1
    medium onion, chopped
  • 15
  • 250
    deboned and skinned chicken, minced
  • 1
    large cooking apple, cored, peeled and grated
  • 45
    fruit chutney
  • 1
    extra-;large egg
  • salt and freshly ground black pepper
  • 250
    chicken stock


Remove the hard sections of the cabbage and blanch the leaves in boiling water for five to seven minutes. Refresh in cold water and drain. Sauté; the onion in a little oil until soft and fragrant. Add the chicken, apple and chutney and stir over medium heat until the chicken is done. Remove from the stove and cool. Add the egg, salt and black pepper and shape into four meatballs. Roll each meatball up in a cabbage leaf and secure with cocktail sticks. Place the cabbage rolls in a pan and pour over the hot stock. Simmer slowly until the cabbage is tender and serve with savoury rice or homemade tomato sauce.



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