Wednesday, March 23, 2011
My first attempt at Stuffed Cabbage Rolls
1 TB olive oil
1 small onion, chopped
1/2 tsp chicken bouillon
1 cup rice, cooked
1/2 cup mushrooms, roughly chopped
1 tsp garlic
Napa Cabbage leaves
1/2 lb. ground chicken
1 tsp dried parsely
1/2 tsp dried oregano
1/4 tsp salt and couple grinds of fresh pepper
3 TB ricotta cheese
1 1/4 cup homemade tomato sauce
2 TB parmesan cheese
2. In a small nonstick pan over medium heat, add your olive oil and the chopped onion. Cook for about 5 minutes until onion seems a bit translucent. Then add the roughly chopped mushrooms and garlic, continue to cook for a couple minutes but don't worry about cooking the mushrooms completely through because this will become a part of the filling for the cabbage rolls, and will continue cooking in the oven.
3. While the rice is cooking and the onion mixture is being sauteed, you can get a large pot of water boiling for the cabbage leaves. Once the water is boiling you can add individual cabbage leaves, a few at a time. They'll cook very fast so you only need to boil them for one minute. Take the leaves out - lay them out to dry and cool on a kitchen towel. Then continue with the next batch of cabbage leaves. Start with the outer layers because they're the biggest leaves. I only used 7 leaves, but I did have filling leftover, so you could easily fill 10-12 leaves.
homemade tomato sauce, which I showed you how to make just a couple weeks ago! At this point in the process you could put the baking dishes in the fridge with plastic wrap covering it if you're preparing the dish ahead of time. I made these cabbage rolls last night and then when I got home from work tonight all I had to do was put them right in the oven!