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Sep 282012

Tex Mex Chicken Stuffed Cabbage Rolls

This recipe was a winner in the National Chicken Cooking Contest and was submitted by Mary Kay from Louisiana. The book was originally published in 1973 so I’m not sure of which year this contest was held. I liked the combination of the different foods and it does make for an interesting dish for the cooler months upon us. I’m going to have to have some of our corn bread with this concoction!

  • 4 boneless, skinless chicken breast halves, cut in strips
  • 1 tbsp Creole seasoning
  • 1 tbsp garlic powder
  • 2 tbsp oil
  • 1 can (15 oz) chili w/ beans
  • 1 can (11 oz) Mexicorn, drained
  • 2 cups prepared thick and chunky salsa
  • 2 cups water
  • 1 teas salt
  • 6 large cabbage leaves
  • 1 cup shredded jalapeno Monterey Jack cheese
  • 1 cup crumbled corn chips
  1. In a large sealable plastic bag, place the chicken and add the Creole and garlic; shake to coat.
  2. In a large frying pan, add oil over medium high heat and cook chicken about 7 minutes, turning to brown; drain on paper towels.
  3. Stir chili, Mexicorn and salsa in the skillet and simmer over medium heat for 5 minutes.
  4. In a large saucepan, place the water and salt, bring to a boil and add the cabbage leaves; reduce heat and cook about 10 minutes.
  5. Remove cabbage and let drain.
  6. Divide cooked chicken strips evenly in each cabbage leaf, topped by 1 tablespoon of the chili mixture and sprinkle with 1 tablespoon of the cheese.
  7. Roll each cabbage leaf and arrange in a 13x9x2 inch baking pan.
  8. Pour the remaining chili mixture over the rolled cabbage, sprinkle corn chips over top and then sprinkle with remaining cheese.
  9. Bake in a 350 degree oven for about 15 minutes or until cheese browns.

I’m just going to add some sauted onions to this one when I make it!

Well folds, happy Friday and I hope you enjoy! Oh, it is still National Chicken Month!

Jun 212012

No Meat Cabbage Rolls

For all my vegan friends out there! We love an all vegetable meal too, so here we go……….

1 oz dried mushrooms
1 large head of cabbage
3 cups chopped onions
2 cups thinly sliced carrots
1 can (14 oz) chopped tomatoes, with juice
1 cup boiling water
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp dill weed

Soak mushrooms in water for 30 minutes; drain and reserve 1/2 cup of liquid. Place cabbage in boiling water for 2 minutes. Remove from water and cut off 12 of the outer leaves for stuffing; keeping remaining cabbage for another recipe. Return leaves to the boiling water and cook until tender. Drain and rinse under cold water; pat dry. In a skillet, heat oil and add the onions and garlic, cook for 5 minutes. Add the mushrooms, liquid and 1 cup of the carrots. Cook until carrots are crisp-tender. Remove from heat and stir in the dill. Spoon 1/4 cup of the mixture into the center of each cabbage leaf, fold up sides and roll up. Place each roll, seam-side down in a skillet; add tomatoes and remaining carrots and bring to a boil. Lower heat and simmer until carrots are crisp-tender. Enjoy!

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