2 oz. Pancetta 1 TBSP olive oil 1.5 Lbs. chicken (or 3 chicken thighs, cut two slices across the bone of the thighs) ½ onion chopped 6 pearl onions Salt and pepper 1 small amount of chanterelle mushrooms rehydrated 1 clove garlic minced 1 small leek (white and green) halved and sliced 1 TBSP flour 1 cup of dry white wine 1 cup of chicken broth 1 TBSP Dijon mustard Sprigs of fresh thyme 1 bay leaf
Preheat oven to 425°
In a Dutch oven sauté the pancetta in olive oil. Add the onions and leeks and sauté slowly for 15 minutes. Add the flour and mix. Add the chicken broth and stir into a paste. Add the wine. Keep stirring. Add the rest of the ingredients except the chicken and mix. Cook on low for about 10 minutes.
Place the chicken on top of the mixture and place the Dutch oven in the oven and cook for 1 hour.
I have made this dish several times before but I keep making adjustments. This one I like b/c it brings me back to my roots in New Orleans’s for meat stuffing. Instead of a Mirepoix (onion, carrot and celery), I went with the New Orleans Trinity of onions, celery and bell pepper. This all comes back as a favorite of mine for stuffing green bell pepper or mirlitons (aka chayote squash). Only with mirliton, I like to use ground lamb. This substitute blend of Trinity offers a little more punch. I have researched the origins of this dish (the way Grandma made it) but those left me little in want of just a little more flavor. Don’t get me wrong. Grandma’s is always good.
(Click on pic to enlarge)
1 head of cabbage (Reserve smaller leaves for the sauce) ½ Lb. ground beef (I used ground chuck) or use all ground beef ½ Lb. ground pork ½ onion finely chopped – for the filling ½ onion finely chopped – for the sauce 1 celery stalk finely chopped 1 medium carrots grated ½ medium green pepper finely chopped 2 large garlic cloves minced 1 cup of cooked long grain rice 1/4 cup plaint bread crumbs/panko S&P Sour Cream Fresh dill 4 TBSP Butter 1 TBSP Olive oil 10g unflavored gelatin mixed in 1/4 cold water 1 15oz. can of stewed tomatoes (in celery, onion and green bell) ½ cup dry white wine 1 Cup chicken stock 2 TBSP tomato paste 1 tsp balsamic vinegar
Cabbage – Cut the core out of the center of the cabbage. Place in at least a 7 Qt. pot half full of boiling water with the core side up. Boil a couple of minutes and then gently remove the first of three or four leaves with tongs and place on a tray, keep doing this until you have peeled all the biggest usable leaves and that the leaves are cooked but firm enough to roll. Remove the small remaining cabbage and return the leaves back in 3 to 4 at a time and boil another 30 seconds or so. Set aside to cool. With a knife slice the top main part of the rib off of the cabbage leaf to make the leaf flexible.
Rice – In left over cabbage water cook rice 10 minutes and remove and drain.
Carrots – grate in a food processor.
Chop the Mirepoix – Add celery, onion, garlic, bell pepper and 1½ TBSP butter chop in a food processor.
Filling – Mix the rice, ground meat, bread crumbs, mirepoix, celery, salt, gelatin and pepper. I mixed it in a KitchenAid 3 minutes on stir setting with the mixing blade. Spoon ~ a third cup of filling and make a cylindrical meatball and place in a cabbage leaf. Fold the top over tight then the sides and roll the cabbage and place in a 13×9 dish.
Sauce – Saute the left over chopped cabbage in 2 TBSP butter and brown and remove. Add the chopped carrots and ½ onion finely chopped and chopped garlic in olive oil and saute. Add the stewed tomatoes, wine, chicken stock, tomato paste salt and vinegar. Bring to a simmer and place 1/2 at the bottom of a Dutch Oven.
Cooking – Add the rolls in the pan. Cover with the rest of the sauce and a couple of cabbage leaves. Cook covered on 325° in the oven for 60 minutes. The idea is to cover the rolls so that they steam in the oven making the cabbage very tender and easy to cut with a fork. Check the rolls to make sure the cabbage is cooked. Remove the rolls into a cover cookware bowl.
You can leave them in the frig overnight and reheat.
Plate, cover with sauce, sour cream and chopped fresh dill.
Butterfly the chicken breast. Season with salt and pepper. Layer two slices of ham then the layer of cheese. Roll the chicken length ways. You are trying to achieve a roulade. Place the roll in plastic wrap and twist the ends and roll the breast like a sausage. Place in the frig until ready to cook.
Preheat oven to 400°. Remove the plastic wrap and paint the roll with olive oil. Cook in oven for 30 minutes. It will come out juicy. Serve with gluten-free gravy.
6 oz. beef broth 6 oz. Chicken broth 1 TBSP butter 1 TBSP flour ¼ onion – layers left long Little salt
In a small sauce pot, melt butter, add the flour, and whisk smooth. Add the broth mixture a little at a time, whisk until it gets thick. Add the onion and a little salt and let cook until the gravy picks up the onion flavor. Remove the onions and pour gravy into a gravy boat.
As of 9/3/22
Gluten Free White Gravy
6 oz. cold beef broth 6 oz. cold chicken broth 1 TBSP butter 1 TBSP gluten free cornstarch (Argo gluten-free corn starch) ¼ onion – layers left long Little salt
In a small sauce pot, melt butter, add the onions and sauté. Pour cold broth mixture into a cup and add the cornstarch and stir. Add to the onions and heat the mixture until the gravy starts to thicken. Remove the onions and pour gravy into a gravy boat.
2 cups chopped tomatoes ¼ cup chopped red onion ¼ cup chopped yellow onion 2 TBSP diced green chiles (from a can) 2 cloves garlic chopped ~3 TBSP chopped cilantro Small amount of chopped jalapeño pepper (to your taste) Juice from one lime 1 TBSP olive oil ½ tsp ground cumin Salt and Pepper
Place everything in a food processor, chop a little until everything is blended yet still chunky.