Cabbage Stuffed With Chicken And Mushrooms Food

CABBAGE STUFFED WITH CHICKEN AND MUSHROOMS

Steps:

• Place cabbage in freezer overnight. The next day, remove cabbage and, under warm running water, peel off at least 12 large leaves. Cut heavy spines out of leaves. Set leaves aside. Quarter and core remaining cabbage and slice thin.
• Heat 1 tablespoon oil in a large, heavy sauté pan or 4-quart casserole. Add onions and garlic, dust with salt, cover and sweat on low about 10 minutes, until onions are soft but not brown. Remove onions and garlic. Add 1 tablespoon oil and the mushrooms and sauté on medium until mushrooms are tender and starting to brown. Remove. Finely chop 1 cup of the cooked onions with the mushrooms by hand or in a food processor. Season well with salt and white pepper, then mix with chicken. Add 1 tablespoon dill.
• Heat remaining oil in pan, add sliced cabbage and rest of sweated onions and cook on medium-low, covered, until cabbage is soft, about 10 minutes. Turn off heat. Place a couple of tablespoons of the chicken mixture on a cabbage leaf, fold and roll leaf around filling. Place seam-side down in pan on cabbage and onions. Repeat with rest of leaves and filling, placing cabbage rolls snugly in pan. Add wine and stock, bring to a simmer, cover and cook gently 40 minutes.
• Remove cabbage rolls to a platter or bowl. Cover to keep warm. Mix flour with 3 tablespoons of the sour cream until smooth and stir into sliced cabbage and liquid in the pan. Bring to a simmer and cook briefly to thicken. Taste for seasoning. Spoon sliced cabbage mixture onto a rimmed serving platter. Top with cabbage rolls. Mix remaining dill with remaining sour cream, place in a bowl and serve alongside.

CHICKEN AND CABBAGE SAUTE

Steps:

• Heat oil in large pot over medium high heat.
• Add garlic and chicken, saute until chicken is no longer pink.
• Add onions and mushrooms, saute until onions are translucent.
• Add cabbage, saute until cabbage is soft, about 5 minutes.
• Add chicken broth and reduce heat to medium. Cover and cook about 7 minutes or until cabbage is tender.
• Increase heat to medium high and saute 2 minutes or until liquid evaporates.

MUSHROOM, BROCCOLI, AND CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.
• Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.
• Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

DECONSTRUCTED STUFFED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add cabbage strips to boiling water. Boil until tender. Drain.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Mix together meat and onion mixture with cooked rice, cabbage, tomato sauce, diced tomatoes, cabbage, salt, and pepper until well combined. Place mixture into a large glass baking dish.
• Bake in the preheated oven until bubbly and heated through, 30 to 45 minutes.

CABBAGE STUFFED WITH BEEF, ZUCCHINI, AND HERBS

Steps:

• Heat oven to 350°F. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic, and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.

CHICKEN-STUFFED MUSHROOMS

Steps:

• Heat oven to 350 degrees F.
• Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
• Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
• Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.

STUFFED WHOLE CABBAGE

Steps:

• Combine sauce ingredients; set aside. Line a medium bowl with cheesecloth, allowing 6 inches to overhang edges of bowl. Place cabbage in bowl with core facing up. Remove core and center of cabbage, leaving a 1-in. shell. Discard core; chop center cabbage leaves. , Heat large skillet over medium heat; add oil. Cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes. Remove from the heat and cool slightly. In a small bowl, combine beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper. Spoon mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling. , Place 1 cup water, remaining chopped cabbage and remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil. Reduce heat; simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165°, 1 to 1-1/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm. , Combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly. Boil until thickened, about 2 minutes. Cut cabbage into wedges; serve with sauce and Parmesan cheese. If desired, sprinkle with fresh thyme and oregano leaves.

CABBAGE ROLLS WITH MUSHROOM SOUP

Steps:

• Stew chopped onion and garlic in butter in a large skillet for 3-5 minutes.
• Add rice, meat, salt, and pepper.
• Stir just to mix well.
• Remove from heat.
• Remove core from cabbage.
• Place whole head in a large kettle filled with boiling water.
• Cover and cook for 3 minutes.
• Remove softened outer leaves.
• Take out all large leaves
• Cut thick center stem from each leaf.
• Take one large cabbage leaf at a time, put 1 rounded tablespoonful of meat mixture in center of a leaf. Roll leaves.
• Put stuffed cabbage leaves with seam down close to each other on a frying pan.
• Do not make more than 2 layers.
• Combine beef broth and mushroom soup; Pour over cabbage rolls.
• Bake in a well heated (350 degree) oven for 1 1/2 hours.