Stuffed Cabbage Making Extravaganza

Last night, my mom and I made our first stuffed cabbage. We had leftover chicken and rice and large cabbage leaves from our community-supported agriculture (CSA) share, so we figured this would be a delicious way to use everything up. We consulted a number of recipes and mixed and matched to create our own concoction.

The filling consisted of:
-chopped cooked chicken
-cooked short-grain brown rice
-raisins
-microwaved carrots and onion
-chopped almonds
-coriander, cinnamon, allspice, pepper

We boiled the cabbage leaves until they were soft, added filling, and rolled them up. We placed them on a bed of chopped Chinese cabbage. We made a sauce using canned tomatoes, marinara sauce, and orange juice, and spooned it over the rolls. They baked for about 20 minutes at 350 degrees. They were a bit crunchy and we would have left them in longer if we weren't as impatient to eat!

To round out the meal, I made a simple salad of cucumbers, granny smith apples, and fennel with a mustardy vinaigrette.

All in all, a delicious meal.