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Since I adore summer, grilling, and the flavor of grilled food, grilling season always brings out the best in me. Naturally, I had to add my own twist to a recipe for filled cabbage rolls.
I adore raw and cooked cabbage. I decided to attempt a new recipe with some leftover grilled chicken legs. I wasn’t let down. I used a bottled Hawaiian jerk sauce that I had been itching to test with my creamy Gouda mac ‘n cheese. Can you say “masterwork”?
Making these cabbage rolls for the first time also taught me a few things, which I’ll share with you. Before removing the cleaned leaves, I would first leave the cabbage whole rather than halving it. For easier handling and a more uniform pre-cook, I would also just boil one to three full leaves at a time. Finally, rather than using pulled chicken legs, I would use shredded chicken breast.
Chicken Stuffed Cabbage Rolls on a Grill
Ingredients
Six legs of grilled chicken
One tiny cabbage head
One cup of macaroni
1 1/2 cups of Gouda cheese, shredded
One-fourth cup milk
Half a tablespoon of Italian seasoning
One spoonful of seasoning from Creole
One teaspoon of salt
One teaspoon of black pepper
Half a cup, or to taste Jerk sauce from Hawaii
Half a stick of butter
Two teaspoons of flour for all purposes
Instructions
Remove the skin and shred the chicken legs off the bone.
Add one cup of macaroni and two cups of boiling water to a medium saucepan. Boil until the macaroni is mushy but not soft. After draining, set away
To make a blonde rue for the cheese sauce, melt the butter in a medium saucepan over medium heat and then add the all-purpose flour. Reduce the heat to medium-low and mix in the cheese, milk, and seasonings until thoroughly combined. Take off the heat.
Set aside after adding the macaroni noodles.
Bring 4 cups of water to a boil in a big pot. In the meantime, put roughly two cups of water and ice in a medium-sized to large mixing bowl. Keep the ice water mixing bowl close to the heat.
After rinsing the cabbage leaves, cook them evenly for two to three minutes by boiling them one at a time. To halt the cooking, put it in the ice bath right away. The leaves should then be spread out on a paper towel, but not stacked.
Remove the rib from the leaf, leaving it as entire as possible, and place it on a chopping board. Roll the contents in the cabbage leaves until the filling is entirely encased, then fold in the ends and edges of the shredded chicken and macaroni.
Transfer them to a baking tray and cover them with the Hawaiian jerk sauce. After that, bake at 350 degrees Fahrenheit for 15 minutes while covered with aluminum foil.
Enjoy after five minutes of standing!
Michelle Madden is the source.
The flavors were quite decadent, and the experiment was enjoyable. As always, I urge you to experiment with your favorite fillings because you can basically stuff these rolls with anything you want. You can use steak, pork, seafood, rice, couscous, and vegetables. Before placing them in the oven or on the grill, I would wrap them in bacon if I still ate pork.
Get psyched for cabbage rolls because, believe me, they alter the way the components interact. Now that we’ve piqued our interest, let’s get our hands dirty, get started making our own take on grilled chicken stuffed cabbage rolls.
Da Munchie Plug LLC’s Michelle Madden can be reached on Facebook.
