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Mad About Food: Grilled Chicken Stuffed Cabbage Rolls
Indulge in cabbage stuffed with creamy mac ‘n cheese
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Grilling season always brings out the best in me, because I love summer, the act of grilling and the taste of grilled foods. So, when I saw a recipe for stuffed cabbage rolls, I of course had to put my own spin on it.
I love cabbage, both cooked and raw. I had some leftover grilled chicken legs and decided I’d try a new recipe. I was not disappointed. I made creamy Gouda mac ‘n cheese and used a bottled Hawaiian jerk sauce that I was dying to try with it. Can you say masterpiece?
I also learned some things while making these cabbage rolls for the first time, so I’ll share a few with you. First, I’d keep the cabbage whole instead of cutting it in half like I did before peeling the cleaned leaves off. The other thing I’d do is only boil 1-3 whole leaves at a time for easy handling and a more even pre-cook. Lastly, I’d use shredded chicken breast instead of pulled chicken legs.
Recipe
Grilled Chicken Stuffed Cabbage Rolls
Ingredients
6 grilled chicken legs
1 small head of cabbage
1 cup macaroni
1 1/2 cup shredded Gouda cheese
1/4 cup of milk
1/2 tablespoon Italian seasoning
1 tablespoon Creole seasoning
1 teaspoon salt
1 teaspoon black pepper
1/2 cup (or to taste) Hawaiian jerk sauce
1/2 stick of butter
2 tablespoons of all-purpose flour
Directions
Shred the chicken legs from the bone and do remove the skin.
In a medium saucepan, boil 2 cups of water and add the one cup of macaroni; boil until tender but not soft. Drain and set aside
In a medium saucepan on medium heat, melt butter and add the all purpose flour to make a blonde rue for the cheese sauce. Lower the heat to medium low, then whisk in milk, cheese and seasonings until well incorporated. Remove from heat.
Add in macaroni noodles and set aside.
In a large pot, boil about 4 cups of water. Meanwhile, in a medium to large mixing bowl, add about 2 cups of water and add ice. Keep the mixing bowl of ice water near the stove.
Rinse the cabbage leaves and boil them 1-3 at a time for even cooking for 2-3 minutes. Immediately place in the ice bath to stop the cooking. Then, place the leaves on a paper towel, but don’t stack them.
On a cutting board, cut the rib out of the leaf but keep it as whole as possible. Add a spoon full of shredded chicken and a spoon full of macaroni, then fold in the sides and ends as you roll the filling in the cabbage leaves, completely encasing the filling.
Place them in a baking dish and pour the Hawaiian jerk sauce over them. Then, cover in aluminum foil and bake for 15 minutes at 350 degrees Fahrenheit.
Let stand for 5 minutes and enjoy!
Source: Michelle Madden
It was a fun experiment, and the flavors were beyond indulgent. You can literally stuff these rolls with whatever your heart desires, so, as always, I encourage you to not be afraid to explore your favorite options. You can use veggies, rice, couscous, seafood, pork or even beef. If I still ate pork, I’d wrap them in bacon before putting them in the oven or on the grill top.
Get excited for cabbage rolls, because I’m telling you, it changes the dynamic of the ingredients. Now that we’ve worked up an appetite, let’s roll up our sleeves, wash our hands and get started creating our very own version of Grilled Chicken Stuffed Cabbage Rolls.
Reach Michelle Madden at Da Munchie Plug LLC on Facebook.
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