Stuffed Cabbage Rolls

Cabbage rolls:

-Remove cabbage leaves from the base, and select the sturdiest leaves (from middle layers)
-Toss it in boiling water for 30-60 seconds
-Take out and place on paper towels
-One by one, lay out your cabbage leaf on a large plate, with the thick bottom edge closest to you
-Place a golf ball sized scoop of stuffing on the end closest to you and begin to roll cabbage over itself, away from you
-Fold in edges as your roll
-Place in line in a shallow dish, a casserole dish will help them keep their shape
-Cook in oven on 450 for 5-10 minutes to dry out excess water

Note: unlike the stuffed zucchini and acorn squash stuffing, this recipe calls for blue cheese and parmesan in the stuffing mixture.

Stuffing:

Cook your rice first (I use white basmati rice- cook fully like you normally would)

Chop up all your veggies very small and add to rice:
-carrots (2 large carrots)
-celery (1 long stock)
-peppers (use a variety of colors!)
-scallions (to your liking)
-black beans (one can)
-olives (a handful)
-2 corn cobs

-Chop up two chicken breasts into small cubes
-Mince a half an onion
-Sautee onions in olive oil then add the chopped chicken
-Sautee until chicken is cooked
-sprinkle with chile powder for a little kick

Mix cooked chicken into the rice/veggie mix

Squirt with two wedges of fresh lime and mix in a handful on blue cheese and a 2 tbsp parmesan cheese

Your stuffing is ready!!

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One response

  1. Pingback: Stuffed Vegetables for Fall | Gluten Free Living in Greater Boston

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