Chicken and Cabbage Roll-Ups
In a Yom Tov season full of heavy meals, you’re going to love this refreshingly light chicken dish. Make sure to serve it with a side like rice or mashed potatoes so you can really enjoy the delicious gravy!
- 2 Tbsp olive oil
- 1 Spanish onion, diced
- 1 tsp kosher salt
- 6 stalks celery, sliced
- 16 oz (450 g) shredded white cabbage
- 5 cloves garlic, minced
- 2 cubes frozen ginger
- 1⁄2 tsp black pepper
- 1⁄2 cup finely chopped fresh parsley
- 2 Tbsp honey
- 8–10 pieces baby chicken, cut in half
- salt and pepper, for sprinkling
- 1 cup sweet white wine
- Heat oil in a large, deep pan over medium heat. Add onion and salt and cook, stirring occasionally, for 5 minutes, until softened.
- Add celery, cabbage, garlic, ginger, pepper, parsley, and honey. Turn heat to low and cook for 15–20 minutes, stirring occasionally, until mixture is softened. Set aside until cool enough to handle.
- Preheat oven to 350°F (175°C). 4. Place half a baby chicken flat on a plate. Top with cabbage filling, then roll up to enclose the filling. Place in a large roasting pan. Repeat with the remaining pieces of chicken. (Use two pans, if needed, to avoid overcrowding the pan.) Place any extra cabbage filling in the pan between the chicken pieces.
- Sprinkle salt and pepper over the top of each piece of chicken. Pour wine over the chicken in the pans.
- Cover tightly and bake for 45 minutes. Plan Ahead Chicken can be prepared and frozen, tightly covered, until ready to serve. Rewarm covered to ensure it doesn’t dry out.
(Originally featured in Family Table, Issue 709)
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