Cabbage Rolls Paprika

Description
Fruit & Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
 * Serves: 4 (2 cabbage rolls each)

Ingredients

 * 8 large cabbage leaves
 * 2½ cups diced cooked chicken
 * 2 tablespoons chopped fresh onion
 * ½ cup finely chopped celery
 * ¼ pound chopped fresh mushrooms
 * 1 small garlic clove, minced
 * ¼ teaspoon salt
 * ½ teaspoon dried leaf thyme
 * 1 egg, beaten

Sauce

 * 2 tablespoons butter or margarine
 * 6 tablespoons flour
 * 2 cups sour cream
 * 3 tablespoons paprika
 * 2 cups chicken broth

Directions

 * 1) Cook cabbage leaves in boiling water, covered, for 6 minutes. Drain and pat dry.
 * 2) Mix together the chicken, onion, celery, mushroom, garlic, salt and thyme. Stir in egg.
 * 3) Place ½ cup of the chicken mixture in the center of each cabbage leaf.
 * 4) Fold sides of the leaf towards center, over filling, and then fold and overlap ends to make a small bundle.
 * 5) Fasten with wooden picks. Place in 13x9x2 inch baking dish.

Sauce

 * 1) Melt butter in a large skillet.
 * 2) Blend in flour, sour cream, and paprika and then gradually stir in chicken broth.
 * 3) Cook over low heat, stirring constantly, until thickened.
 * 4) Pour sauce over cabbage rolls.
 * 5) Cover and bake in 350°F oven for 35 minutes.
 * 6) Remove picks to serve.