Prep 0 mins
Cook 25 mins
Stuffed cabbage. I saved this from who knows where and if you do, tell me. Here is the story that goes with it. "This is an amazing recipe -- absolutely wonderful. It is a recipe from Melrose Plantation from many generations ago. A slave woman won her freedom from slavery also found a way to free her 14 children and some other relatives and BOUGHT a plantation. It was one of only 5 successful plantations run by freed slaves. This is her recipe." From the original poster
- 1 small head of cabbage
- 1⁄3 cup white rice, cooked and cooled
- 1 cup finely diced cooked chicken
- 1⁄2 cup finely diced cooked ham
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄4 teaspoon salt
- 1 1⁄4 cups milk
- 1⁄2 cup sharp American cheese
- Core Cabbage. IN a large sauce pan or stock pot cover cabbage with water and season with salt and cook til tender. approximately 20 to 25 minutes. DRAIN and RESERVE liquid. Cool cabbage.
- Combine rice, chicken, ham, 1/2 tsp salt and pepper and mix well. Set aside.
- Cut a piece of cheesecloth big enough to hold cabbage and dampen it.
- Lay it out flat and lay Cabbage on the cheesecloth. With the cored out part UP. start from outer layer and pull each leaf down and separate. You want it to remain whole -- and when all leaves are separated it will look like like an opened flower.
- Now starting at the center. fill spaces between leaves with rice and meat mixture keeping the cabbage whole. Gently returning the cabbage back to it's round shape. (It won't be tight and round. it will look like a stuffed flower ).
- When all leaves are stuffed pull up opposite sides of the cheesecloth and tie tightly. Pull up opposides of other two sides of cheesecloth and tie tightly. TWIST the cabbage so the cheesecloth is tightly bound. Tie the top of the knot with twine to hold it.
- Return to pan with 1 cup of reserved broth, COVER and simmer for 20 minutes. (It won't burn) While this is cooking again make Cheese Sauce.
- Cheese Sauce:.
- In a small saucepan melt 2 T butter or margarine. Blend in 2 T flour, 1/4 tsp salt and a dash of pepper.
- Add 1 1/4 cups milk and cook stirring constantly til mixture is thickened and bubbly. STir in 1/2 cup shredded sharp American Cheese. Heat til cheese is melted.
- To serve:.
- Remove cabbage from pot and drain. Put cabbage on a plate and untie the cheesecloth and lay cheesecloth out. Put another plate.
- over the top and turn it over so the core part of the cabbage is on the bottom. You should have a smooth top. Remove Cheesecloth and cut into wedges and serve with cheese sauce.
- By the way -- you can substitute corned beef for the chicken for St.Patricks Day too.
The whole family liked this dish and I will be making it again. I began to have doubts as to what I'd gotten myself into when it came stuffing time but, I went ahead and it wasn't as much work as I thought. My cabbage didn't get quite as tender as I'd have liked and did scorch a bit on the bottom during step 7, even though there was water in the pot. Next time I will try cooking it in a steamer pot. I couldn't find a small head of cabbage so, I used a larger one. Because of the cabbage size, I used 2/3 cup of rice instead of 1/3 cup. I used brown rice instead of white rice. I think next time I will try shredding the meats instead of dicing, so that they blend more with the rice. I am thinking, it would be really good to add some Cajun seasoning to the rice mixture.I used sharp cheddar in the cheese sauce. It was excellent. Don't let this recipe intimidate you. It's not as complicated as it sounds and definitely worth a try.