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Cabbage Rolls Paprikash
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Reviews
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By:
Martha Phillips
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Cabbage Rolls Paprikash Recipe wraps a mixture of cooked chicken, onion, celery, mushrooms, garlic, thyme and eggs in cabbage leaves then covers with a sauce of butter, flour, chicken broth, sour cream and paprika and bakes.
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INGREDIENTS
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8 large cabbage leaves
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2 1/2 cups diced cooked
chicken
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2 tablespoons chopped
onion
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1/2 cup finely chopped celery
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1/4 pound chopped fresh
mushrooms
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1 small clove garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon thyme leaves
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1 egg, beaten
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2 tablespoons butter or
margarine
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6 tablespoons flour
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2 cups chicken broth
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2 cups sour cream
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3 tablespoons paprika
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DIRECTIONS
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1:
Cook cabbage leaves 4 minutes in boiling salted water to cover. Drain and pat dry. Mix chicken, onion, celery, mushrooms, garlic, salt, and thyme; stir in egg.
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2:
Place 1/2 cup of the chicken mixture in the center of each cabbage leaf. Fold sides of the cabbage leaf toward center,
over filling, and then fold and overlap ends to make a small bundle. Fasten with wooden picks. Place in a 3-quart baking dish.
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3:
Heat butter in a large skillet. Blend in flour and heat until bubbly. Add chicken broth gradually, stirring until smooth.
Blend in sour cream and paprika. Cook over low heat, stirring constantly, until thickened. Pour sauce over cabbage rolls. Cover baking dish.
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4:
Cook in a 350°F oven 35 minutes.
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