Fun with Cabbage!

What a yummy treat Cabbage is!

I like it chopped and made into soup,
I love it lightly steamed and served with Salmon
and I also like making it into little bundles filled with chicken and rice and baked up until REAL tender!

I got this recipe from a co-worker about 7 years ago and I tweaked it to use ingredients that I always have on hand and so a few times a year we enjoy this tasty dinner!

SO easy to make up....

Chicken and Rice filled Cabbage Rolls
12 cabbage leaves (OR 6 LARGE leaves)
1 large chopped onion
1 clove minced garlic
1 Tbsp. oil OR butter (I use butter)
1 (15 oz) can tomato sauce
1/2 cup water
3 Tbsp. brown sugar
3 Tbsp. lemon juice
1/8 tsp. ground allspice (optional)
1 large chicken breast cooked and cut into small pieces
2 cups cooked rice (I like brown rice)
1 egg
1/2 tsp. salt

(step one)
Bring water to boil in large stock pot over high heat. Add in cabbage leaves and reduce heat to low and simmer covered for 12-15 minutes or until REALLY tender. Drain and rinse under cold water and set aside.

(step two)
Cook onion and garlic in oil/butter until tender. Remove 1/2 cup of the onion mixture and set aside.

(step three)
Combine tomato sauce, 1/2 cup water, brown sugar, lemon juice, allspice and onion mixture remaining in pan and cook uncovered for 10 minutes.

(step four)
Combine 1/2 cup onion mixture, rice, chicken egg and salt and mix well. Place 1/3 (or more) mixture in the center of each cabbage leaf. Fold sides over filling and roll up.

(step five)
Preheat oven to 350 degrees. Put 1/2 cup tomato sauce mixture in bottom of 9x13 pan. Arrange cabbage rolls, seam side down over sauce. Pour remaining sauce over rolls and cover. Bake 1 hour and 15 minutes or until really tender.

Enjoy!