Cabbage Rolls Paprika

Serves: 4 (2 cabbage rolls each)

Ingredients

 * 8 large cabbage leaves
 * 2 1/2 cups diced cooked chicken
 * 2 tablespoons chopped fresh onion
 * 1/2 cup finely chopped celery
 * 1/4 pound chopped fresh mushrooms
 * 1 small garlic clove, minced
 * 1/4 teaspoon salt
 * 1/2 teaspoon dried leaf thyme
 * 1 egg, beaten
 * 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 1/2 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. Fasten with wooden picks.
 * 5) Place in 13x9x2 inch baking dish.
 * 6) To make sauce, melt butter in a large skillet. Blend in flour, sour cream, and paprika and then gradually stir in chicken broth.
 * 7) Cook over low heat, stirring constantly, until thickened.
 * 8) Pour sauce over cabbage rolls.
 * 9) Cover and bake in 350 degree oven for 35 minutes. Remove picks to serve.

Source

 * Fruit & Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe