Cook cabbage leaves in boiling water to cover for 6 minutes. Drain and pat
dry. Mix together the 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 towards center, over
filling, and then fold and overlap ends to make a small bundle. Fasten with
wooden picks. Place in 13 x 9 x 2-inch baking dish. To make sauce, melt the
butter in a large skillet. Blend in flour; blend in sour cream and paprika
and then gradually stir in chicken broth. Cook over low heat, stirring
constantly, until thickened. Pour sauce over cabbage rolls. Cover baking
dish and bake in 350 F oven for 35 minutes. Remove picks to serve. Makes 4
servings, 2 cabbage rolls each.
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28,
1998
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