Cabbage Rolls Paprikash Recipe

1      Reviews by:    Martha Phillips   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. Food Category:    Vegetables Cuisine Origin:    Midwestern    Servings:8 Nutrition facts:275 calories17.6 grams fat Print Preview Rate This Recipe Prep Time:   35 Minutes Cook Time:   35 Minutes Total Time:   1 Hour 10 Minutes

INGREDIENTS

• 8 large cabbage leaves
• 2 1/2 cups diced cooked chicken
• 2 tablespoons chopped onion
• 1/2 cup finely chopped celery
• 1/4 pound chopped fresh mushrooms
• 1 small clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon thyme leaves
• 1 egg, beaten
• 2 tablespoons butter or margarine
• 6 tablespoons flour
• 2 cups chicken broth
• 2 cups sour cream
• 3 tablespoons paprika

DIRECTIONS

• 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.
• 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.
• 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.
• Cook in a 350°F oven 35 minutes.

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