Baked Cabbage Rolls with Chicken
⏳ Time
40 minutes
🥕 Ingredients
17
🍽️ Servings
2
Description
Breadcrumbs in the filling can be replaced with one medium-sized boiled potato. You can also fill the cabbage rolls with vegetable stew containing eggplants, tomatoes, and peppers, or a stew with fennel, potatoes, and lemon zest, for example. To make the meat filling even lighter, add a couple of finely chopped leaves of napa cabbage to the mixture.
Ingredients
- Onion - 1 head
- Skin-On Chicken Breasts - 5.3 oz
- Celery stalk - ½ stalk
- Parsley - 1 bunch
- Garlic - 2 cloves
- Breadcrumbs - 5 tablespoons
- Carrot - ½ piece
- Salt - to taste
- Ground Black Pepper - to taste
- Star anise - 1 piece
- Bay leaf - 2 pieces
- Napa Cabbage - 1 head
- Vegetable Oil - 3 tablespoons
- Butter - 1 tablespoon
- Wheat Flour - 1 tablespoon
- Chicken Broth - 1½ cups
- Passata Tomato Sauce - 1 teaspoon
Step by Step guide
Step 1
Fill a large pot with 2–3 liters of water, add a generous amount of salt, and bring to a boil. Preheat the oven to 392°F with convection.
Step 2
Sauté the vegetables in a saucepan with a tablespoon of vegetable oil until soft, then transfer to a bowl.
Step 3
In the same saucepan over medium heat, sauté the diced chicken breast in a tablespoon of oil with the star anise and bay leaf. Once the chicken is cooked, add a couple of tablespoons of water (or white wine) to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Use a spatula for better results.
Step 4
Remove the star anise and bay leaf, return the mirepoix to the chicken, mix well, and mash with a potato masher. Add 2–3 tablespoons of breadcrumbs (or the mashed boiled potato). If necessary, add a couple of tablespoons of water, cream, or broth. Season to taste and stir in finely chopped parsley.
Step 5
In boiling water, blanch 8–10 cabbage leaves for a couple of minutes, then remove and cool.
Step 6
Fill each cabbage leaf with a spoonful of the filling and place the rolls in a greased baking dish.
Step 7
For the sauce, sauté the flour in butter until golden, then add the broth, tomato paste, and reduce until thickened to the consistency of heavy cream. Season with salt and pepper.
Step 8
Pour the sauce over the cabbage rolls, sprinkle with breadcrumbs, place a bay leaf on top, and bake until the sauce bubbles and a golden crust forms.
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