Radical Cabbage Rolls

July 7, 2003 
Filed under Purely experimental

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Ingredients :

1/2 kilo of chicken breast fillets (1/2-inch thick)
1 large carrot
1 large potato
1-1/2 c. of chicken stock (more if you have big rolls)
1 large cabbage
1/2 c. of diced onions
3 tbsp. of butter
2 tbsp. of all-purpose flour
1/2 c. of milk
1/2 c. of shredded cheese (I used cheddar)
1/2 tsp. of finely minced parsley
toothpicks

How to :

Core the cabbage: Imagine the shape of a cone, with the base of the cabbage core as the top of your cone. What you are aiming for is to get rid of the cabbage core (the white hard part) without damaging the leaves. Using a sharp, pointed knife, cut into the core of the cabbage from the bottom. Plunge the knife until you reach a depth equivalent to 3/4 of the cabbage–that is where the core usually ends. Make several cuts until you have gone around the round base. If you did it right, you should be able to pull out the core with your fingers. Place the cabbage in a deep casserole and cover with water. Cover and bring to a boil. Lower heat and simmer for about 7 minutes. Remove cabbage from water and plunge into iced water. Drain and dry.

Carefully separate the cabbage leaves. You may not be able to use the smaller leaves; just keep them for another dish. Using a paring knife, “pare” the cabbage stem: This is the thick center part of each leaf. Start at the middle of each leaf and “pare” all the way down. What you want is to make the entire leaf softer and more pliable.

Cut chicken fillets, carrot and potato into 1/2 by 3-inch slices. Place one piece of chicken, carrot and potato near the center of a cabbage leaf. Take the side of the leaf near you and roll it towards the center (direction is away from you) to cover the filling. Take the left and right sides and fold them towards the center. Then, continue rolling until the entire leaf has been rolled. Secure with a toothpick. Repeat until you have used all the cabbage leaves, expect for the ones that are too small.

Heat skillet. Melt 1 tbsp. of butter. When butter is bubbling, saute onions until transparent. Pour in 1 c. of chicken stock (more if you have big rolls). Bring to a boil then lower heat. Lower cabbage rolls into the broth. Try to keep them in one layer. Cover and simmer for 10 minutes. Turn them over carefully and simmer for another 10 minutes. Using a slotted spoon, transfer them to a serving platter. Keep warm.

In a small saucepan, melt remaining butter. When butter is bubbling, add flour all at once and stir to avoid lumps. Cook the flour for about 2 minutes or until it turns golden. Pour in remaining chicken stock, one tablespoon at a time, while stirring. The sauce should be quite thick at this point. Turn off heat and add the milk. Stir to keep a consistent texture. Season with salt and white pepper. Stir in parsley. Pour over cabbage rolls and sprinkle with grated cheese. Serve with steamed rice or mashed potatoes.

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