Tuesday, April 28, 2015

Chicken wrapped in Cabbage Leaves, a Slavic meal

First, take a package of five leg-thigh chicken pieces and boil these in water until they are half cooked.  Keep the broth on a medium hot simmer.
Wash and peel separate cabbage leaves from a head of cabbage.  (Try to keep the leaves whole.)  Simmer each leaf in the boiling chicken broth for about five minutes per batch, until they are half cooked.  (The shreds of cabbage leaves also must be cooked in the chicken broth.)  Separate the shredded cabbage leaves and the whole cabbage leaves.
Line the bottom of two 9x13" casserole dishes with the shredded cabbage leaves.  Place on top of the cabbage the chicken pieces.  Now you will sprinkle onto the top of these chicken pieces a heavy amount of red wine vinegar.
Here is how you prepare the sauce: Pour out about half of the chicken broth into a bowl.  The other half remains in the kettle.  Mix in a measuring cup about 1/4 or 1/3 cup of corn starch with 1 cup of water, for thickening.  Pour and whisk into the chicken broth to a smooth, creamy sauce.  If it is too thick, add more chicken broth.  Mix the sauce and add until it will be enough to generously cover the chicken pieces.  Add the following to the sauce: 2-3 Tablespoons of granulated garlic powder, 2-3 teaspoons Lowery's Season-All (I prefer the kind that says with cracked black pepper) and 1 Tablespoon red wine vinegar.  On the side, saute half a large onion with four cloves of garlic (chopped and minced).
Pour the sauce over the chicken.  Then sprinkle the sauteed onions and garlic over the top of them.  After this, shake some more red wine vinegar on top, and lightly sprinkle dry dill weed over the chicken pieces.  Lay the whole cabbage leaves on top of the chicken pieces, then spoon a light layer of sauce over the leaves.
Bake this for about 15 minutes on 400 degrees, then turn the oven down to 350 for 30 minutes.  Spoon sauce over the top of the casserole when it has been inside the oven for 30 minutes, so that it does not become dry.
You may serve this with either rice, bread or potatoes. A lovely side dish would be a salad of some kind.


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