Stuffed cabbage

YOU
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (25)

1.00 kg cabbage — red or green
100.00 ml water
CHICKEN FILLING
(for green cabbage)
500.00 ml rice — cooked
300.00 ml chicken — cooked, diced
100.00 g bacon — chopped and fried
65.00 ml fresh parsley — chopped
75.00 ml onion — chopped
10.00 ml lemon — zest only
salt and freshly ground black pepper
100.00 ml stock — vegetable or chicken
VEGETARIAN FILLING
500.00 ml rice — cooked
50.00 g sultanas
2.00 celery stalks — chopped
1.00 apples — diced
50.00 g pecan nuts — chopped
20.00 g mushrooms — sliced
dried thyme
dried mint
salt and freshly ground black pepper
100.00 ml stock — vegetable or chicken
mushroom sauce
15.00 ml oil
250.00 g mushrooms
205.00 g cream of mushroom soup
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Method:

Remove the hard outer leaves of the cabbage and slice off the stalk against the head.
Place the head in a deep glass bowl, add water, cover and heat in the microwave on 100 per cent power for 10 to 15 minutes, or until the outer leaves are pliable enough to bend back (do not overcook the cabbage or the leaves will break).
Drain and place on a piece of netting (a vegetable bag is ideal) once it is cold enough to handle.
Carefully fold the outer leaves back one by one. Cut out the hard core, taking care to leave the outer leaves attached to the stalk.
Mix all the ingredients together for the filling, except the chicken stock. Chop the core and add it to the filling.
Spoon two thirds of the filling carefully into the core opening. Push down firmly.
Fold 2 leaves back into position over the filling and spoon a little filling between these leaves and the other leaves.
Fold the remaining leaves back one by one, spooning more filling between them.
Repeat the process until all the filling has been used and all the leaves have been folded back (the leaves should cover the filling completely and the cabbage should have assumed its original shape).
Return to the dish and secure the net.
Pour the chicken stock over the cabbage, cover and microwave for 10 to 12 minutes on 100 per cent power.
Untie the net, transfer the cabbage to a serving platter and serve hot with mushroom sauce.
Heat the oil in a shallow pan and fry the mushrooms until browned.
Add the cream of mushroom soup and heat slowly until it boils. Serve with the stuffed cabbage.



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