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Stuffed Cabbage with an Italian Twist

July 23, 2013 by Angela LeMoine 4 Comments

Stuffed Cabbage with an Italian Twist

Stuffed cabbage is not typically a dish you hear about in Italian cuisine… Polish, German, Russian yes. No I am not the first to put an Italian twist on it, the great Lidia has her own version as well! Cabbage is a great vessel because it is super pliable when boiled, they really make for a healthy rolling vessel.  When it came to the filling I thought of an Italian meat lasagna… so I went with ground chicken, ricotta,  grated pecorino and lots of fresh basil! The filling is wrapped up in tender cabbage then baked in sauce and topped with shredded mozzarella. I served mine with some sautéed zucchini and squash… a simple salad would work great as well!

Stuffed Cabbage with an Italian Twist
makes approx 10-12
1 head of cabbage
1 lb lean ground chicken
1 cup part skim ricotta
1/2 cup whole wheat bread crumbs
1 egg
1/4 cup grated pecorino romano cheese
a big handful of chopped basil
2 Tbsp garlic powder
shredded part skim mozzarella
3-4 cups basic tomato sauce *see below*

*For a basic sauce… Sauté a 1/2 a diced onion, several cloves of crushed garlic cloves and a Tbsp or 2 of dried oregano in a few gulps of olive oil. Stir in 3 cans of tomato puree, Season with salt, pepper and lots of fresh basil. Simmer away for 2-3 hours. *

Boil the head of cabbage in a large pot for approx 12 minutes. Remove from the water and allow to cool so you can handle it. Once cooled carefully remove 10-12 leaves keeping them intact.

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In a bowl mix together the chicken, ricotta, pecorino, egg, basil, bread crumbs and garlic powder.

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Place one of the cabbage leaves on a cutting board or plate with the thicker end nearest you. Place a palm full of the filling on the end. Fold the end nearest you over top the filling then fold in the two sides and continue to roll until closed. Continue until all the filling is used.

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In a baking dish, fill the bottom with sauce approx 1/2 inch- 1 inch up and place the stuffed cabbage rolls on top. Pour a little more sauce over top the cabbage and finish with some shredded mozzarella. Bake at 375 degrees for approx 30 minutes.

 photo photo1copy398_zps12e643e8.jpg    photo photo2copy396_zps6eebaba6.jpgStuffed Cabbage with an Italian Twist

HAPPY EATS!!!
*this is my original recipe*

Filed Under: Chicken, Dinner, Healthy Eating Tagged With: cabbage, chicken, dinner, healthy

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Reader Interactions

Comments

  1. Joanne T Ferguson

    July 25, 2013 at 3:40 am

    G’day! LOVE stuffed cabbage, true!
    have many wonderful childhood memories and love your Italian twist and now have these on the list to do! Thank you!
    Cheers! Joanne
    http://www.facebook.com/whatsonthelist

    Reply
  2. Shawna Williams

    July 25, 2013 at 1:15 pm

    I love stuffed cabbage and have never had it with a chicken stuffing. Great Twist.

    Reply
  3. Designs By Pinky

    July 25, 2013 at 1:20 pm

    AWESOME!!!! We love stuffed cabbage (hubby is Polish) and I am Italian so I will make this soon!! Thanks again. XO, Pinky

    Reply
  4. Miz Helen

    July 28, 2013 at 11:36 pm

    Hi Angela,
    I just love stuffed cabbage, this looks delicious and I can’t wait to taste it. Thank you so much for sharing with Full Plate Thursday and have a great week.
    Miz Helen

    Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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