Stuffed cabbage

Recipe from: 3/9/1989 12:00:00 AM
Ingredients 28
Servings 6
Time

Ingredients

  • 1
    kg
    whole head of red or green cabbage
  • 100
    ml
    water
  • CHICKEN FILLING
  • (for green cabbage)
  • 500
    ml
    cooked rice
  • 300
    ml
    cooked chicken, diced
  • 100
    g
    bacon, fried and chopped
  • 65
    ml
    chopped parsley
  • 75
    ml
    chopped onion
  • 10
    ml
    grated lemon rind
  • salt and pepper
  • 100
    ml
    vegetable or chicken stock
  • VEGETARIAN FILLING
  • (for red cabbage)
  • 500
    ml
    cooked rice
  • 50
    g
    sultanas
  • 2
    sticks celery, chopped
  • 1
    apple, diced
  • 50
    g
    pecan nuts, chopped
  • 20
    g
    mushrooms, sliced
  • dried thyme
  • dried mint
  • salt and black pepper
  • 100
    ml
    vegetable or chicken stock
  • MUSHROOM SAUCE
  • 15
    ml
    oil
  • 250
    g
    fresh mushrooms
  • 205
    g
    cream of mushroom soup
 

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.
 

Read more on: microwave
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.