Chicken Stuffed Cabbage Leaves
|Cooked chicken||1⁄2 Pound, ground (250 Gram)|
|Cabbage leaves||6 Large|
|Boiling water||1 Cup (16 tbs)|
|Chopped onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Red bell pepper||1 Small, seeded and finely chopped|
|Cooked rice||1 Cup (16 tbs)|
|Tomato ketchup||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|White wine||125 Milliliter (1/2 Cup)|
Trim cabbage leaves, remove stems and blanch in a pan of boiling water for 3-4 minutes; drain well and allow to cool.
Heat oil in a pan, add onion and garlic and saute until soft, add bell pepper and cook, stirring for 3-4 minutes.
Spoon into a bowl and add rice, tomato ketchup and water, mixed together, then add chicken, parsley, salt and pepper, and mix well.
Spread cabbage leaves, divide mixture evenly onto the leaves and wrap, tucking in ends neatly.
Place in a greased ovenproof casserole dish and sprinkle with wine.
Cover and cook in a moderate oven for 15 minutes, uncover and cook a .further 10-15 minutes until lightly browned.
Remove dish from oven and allow to cool, then chill.