By Florence Fabricant
- Total Time
- 2 hours plus overnight freezing
- Rating
- 4(78)
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1large head green cabbage
- 4tablespoons extra-virgin olive oil
- 2medium onions, sliced
- 4cloves garlic, sliced
- Salt
- ½pound white mushrooms, sliced
- Ground white pepper
- 1pound skinless, boneless chicken breast, ground
- ¼cup minced fresh dill
- ½cup dry white wine
- 1cup chicken stock
- 1tablespoon flour
- 1cup sour cream
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
358 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 23 grams protein; 1090 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.
Step
2
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.
Step
3
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.
Step
4
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.
Ratings
4
out of 5
78
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Cooking Notes
Thomas Burke
This is a variant of a traditional cabbage roll. All other cabbage roll recipes, with which I am familiar, core the cabbage with sharp knife and then place head in large pan of boiling water. Boil until outer leaves are soft and remove the number of leaves needed, typically 12. Rather than remove center stem, these recipes use a sharp knife to reduce the thickness of the stem by paring the outside of the stem, so that the leaves are easy to roll.
Gary Meiers
Step One says "Quarter and core remaining cabbage and slice thin.
Mary
Not sure why so many negative comments? I prefer this recipe to tomato based stuffed cabbage. use lots of dill - this recipe is made for it. maybe add more garlic if you prefer and don't forget salt and pepper. I served over rye bread - as I had it on hand. delish. Might try the horseradish mashed potatoes. Chicken does not need to be cooked before adding to the onions mushrooms. it will simmer in the sauce and complete cooking. serve with iced vodka!
Sarah
I agree with many of the above that amount of time and labor to prepare this dish was not at all worth the final product. It was a little bland, a little soggy, and my kitchen looks like a bomb went off. I had to read the instructions several times but then I found them relatively easy to follow. I made gruyere mashed potatoes to accompany it, and the cabbage onion sauce was delicious on top of the mashed potatoes. The dill flavor in the chicken stuffing was not for me. Would not make again.
Amy
I read this several times but couldn’t tell if the chicken is cooked or not. Raw made no sense, So I cooked the chicken with the mushrooms, onions and garlic, to add flavor and make it easier. To no avail! Even heavily salted, it was bland. The steps here are awkward and make something simple overly complicated. If I bothered to try this again, I would amp up flavor with Thyme, Sage, Parsley or Rosemary, maybe all of them!
Nancy
So I cooked this for my Dad today. After he finished he said, "No offense, but you'd have to be awfully desperate to have a meal of this again."Had to agree. Hours of work. There's a reason most cabbage rolls use tomato - needs the acid and the contrast. This is just stewed cabbage cooked in stock/wine and thickened. Top with sour cream and dill. Much easier to make it that way.
Barbara
What's the benefit of freezing the head of cabbage? Never heard of that before to make stuffed cabbage.
Alan J
It makes it so easy to peel the large leaves you want to use for stuffing the cabbage
Thomas Burke
This is a variant of a traditional cabbage roll. All other cabbage roll recipes, with which I am familiar, core the cabbage with sharp knife and then place head in large pan of boiling water. Boil until outer leaves are soft and remove the number of leaves needed, typically 12. Rather than remove center stem, these recipes use a sharp knife to reduce the thickness of the stem by paring the outside of the stem, so that the leaves are easy to roll.
Lauren
Step 3 appears to jump ahead. Where did the sliced cabbage come from? Is this the remainder of the cabbage leaves that aren't removed for rolling? At what point did the mixture become the "chicken mixture"? Step 2 discusses only mushrooms and onions. Is the chicken cooked (browned) before being added to the mixture?
Gary Meiers
Step One says "Quarter and core remaining cabbage and slice thin.
Martin
You are absolutely right; where does the chicken mixture come from and what's in it?
Martin
Oops, found it. My bad. :-/
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