Friday, October 28, 2011

Polish Cabbage Rolls

Polish Cabbage Rolls

Prep Time:  45 minutes
Cook Time:  45 minutes
Serves:  6

2/3  Cup  uncooked white Rice
1 1/3  Cups  Water
1  large  Cabbage
2  Tablespoons  Butter
1  Onion, finely chopped
1 1/2  lbs  Ground Chicken
2  Eggs
4  cloves  Garlic, pressed
Salt and Black Pepper, to taste
1  pinch  Dried Marjoram
2  8-oz.  Tomato Sauce

Preheat oven to 190* C  (375*).  Grease a 9x13 baking dish.

Bring the Rice and Water to a boil in a saucepan over high heat.  Reduce heat to medium-low, cover, and simmer until Rice is tender and the Water has been absorbed, about 20 to 25 minutes.  Allow Rice to cool slightly.

Meanwhile, bring a large pot of water to a boil.  Remove the core from the Cabbage, and place the Cabbage in the boiling water.  Remove the outer leaves as they soften.  Set leaves aside.

Heat Butter in a skillet over medium heat, and cook and stir the Onion until softened and translucent, about 5 minutes.  Stir together the cooked Onion, Ground Chicken, Cooked Rice, Eggs, Garlic, Salt, Pepper, and Marjoram in a bowl.

Place about 1/4-cup of the Chicken/Rice mixture in the center of each Cabbage leaf.  Roll leaf and tuck ends in to enclose filling.  Secure each roll with a toothpick if necessary.  Place rolls into prepared baking dish.  Pour Tomato Sauce over the rolls.

Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 50 minutes.  An instant-read thermometer inserted into the center of the casserole should read at least 70* C (160*).

"A simplified cabbage roll recipe, made here with ground chicken, tastes great with less work."

From, submitted by MommyCook

1 comment:

Living in the shoe said...

Carolyn, I should never read your blog when I'm hungry. :) Your food sounds so delicious!!