Donated by: Karen L. Price
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1 large head cabbage (approximately 12 cups)
3 pounds ground chicken
Butter
1 egg
1 cup parmesan cheese
1 can whole tomatoes (I sometimes substitute with Classico Spaghetti sauce of my choice)
Fine herbs - 3 tablespoons
4 cups raw cauliflower- diced (I substitute brown or wild rice)
Salt & pepper
Stuffed Cabbage Preparation:
Boil 8 cups of water in an 8 quart pot. Mix ground chicken, egg and fine herbs in large mixing bowl. Add 1 cup grated Parmesan cheese, raw cauliflower and salt and pepper to taste. Remove core of cabbage with tip of knife. Reduce water in pot to medium. Carefully place head of cabbage in boiling water and simmer 4-5 minutes until outer leaves are soft. Remove cabbage from water and peel outer soft leaves until you reach uncooked interior of cabbage. Place leaves on platter and return uncooked cabbage to pot. Boil 4-5 minutes more and repeat procedure above until all cabbage leaves are cooked. Stuff leaves with 1/4 cup to 1/2 cup meat mixture by placing mixture in center of cabbage then folding over bottom, sides and top of cabbage leaf (Note: some leaves are smaller and will require less meat mix). Place stuffed cabbage in roasting pan. Season tomatoes with salt and pepper then puree in pan with stick blender. Cover stuffed cabbage with pureed tomatoes and bake covered at 350 degrees for 1 1/2 hours.
Yields 24 servings - approximately 3.7 net carbs per serving if using the original directions without substitutes