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| Cabbage Rolls Paprikash
8 large cabbage leaves
2 1/2 cups of diced cooked chicken
2 tablespoons of chopped onion
1/2 cup of finely chopped celery
1/4 pound of chopped fresh mushrooms
1 small clove garlic, minced
1/2 teaspoon of salt
1/2 teaspoon of thyme leaves
1 egg, beaten
2 tablespoons of butter or margarine
6 tablespoons of flour
2 cups of chicken broth
2 cups of sour cream
3 tablespoons of paprika |
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Cook the cabbage leaves for 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 350ºF. oven for 35 minutes. Makes 4 servings
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