Cabbage and Chicken Rolls

These Cabbage and Chicken Rolls are a nice use of the cuts of chicken that no one really eats.  In my case, it is the thighs and drumsticks that would go into this recipe. It is inexpensive and serves 6 . You will need to Preheat oven to 350 degrees.

1/2 of a cooked chicken, shredded
1 cup of roughly chopped carrots
1/2 cup of roughly chopped celery
1 medium onion, diced
1 teaspoon chopped garlic
1 Tablespoon dried dill weed
1 Tablespoon dried basil leaves
2 teaspoons salt
oil for saute'
8 cups of water
12 nice cabbage leaves, washed and hard ribs removed

Sauce
2 Tablespoons Butter
2Tablespoons Flour
2 Cups milk
1/2 teaspoon salt

Saute' vegetables and garlic in oil until tender. Let cool. Stir vegetables into shredded chicken. Add dill weed, basil, and salt.  Mix thoroughly.
Bring water to a boil in a large pot.  Carefully place cabbage leaves in water with tongs. Cook only until leaves change color to bright green.  Remove immediately. Place leaves between paper towels to absorb water.
Divide chicken mixture into 12 even parts.  Place 1/12 of the chicken onto each leaf. Fold side to side and then end to end. Place seam side down in a 13"X9"X2" oven proof pan.  Continue until all leaves are filled and folded.
For Sauce, melt butter and add flour. Cook for 2 minutes, stirring constantly.  Slowly add milk and whisk.  Continue to whisk.  Cook for 25 minutes and whisk constantly. Pour over cabbage rolls and bake in oven for 30 minutes.

Enjoy with a nice Chenin Blanc!

Deloris