Cabbage Rolls As seen on Episode 241 of Cooking with Earth Fare! Recipe By Brian Carson Preparation and Recipe Edits by Matthew Wong Prep Time: 25 Minutes Cook Time: 40 Minutes Serving Size: 3 people Ingredients Cabbage Rolls: Cabbage Roll filling ● 1 each head of green cabbage ● 8 cups chicken stock ● 1 Tablespoon olive oil ● 3 each Springer Mountain Farms © chicken thighs, grilled and cubed ● 1 pound Springer Mountain Farms © ground chicken ● ½ teaspoon allspice ● ½ teaspoon nutmeg ● 1 Tablespoon salt ● ½ Tablespoon pepper Tomato Sauce: ● 1 Tablespoon olive oil ● 1 teaspoon garlic minced ● ½ cup carrot, small diced ● ½ cup celery, small diced ● 1 Tablespoon rosemary, chopped ● 2 cups chunky tomato sauce ● 1 teaspoon salt ● 1 teaspoon pepper Plating Garnish: ● 2 Tablespoons rosemary, picked Preparation For Cabbage Roll Filling: ​ 1. Pull 6 full cabbage leaves and set aside. Thinly slice 1 cup cabbage and set aside temporarily 2. In a medium pot over medium heat, add chicken stock and bring to a boil 3. Boil full cabbage leaves for 2-4 minutes covered or until tender then turn heat off and set aside temporarily 4. In a medium pan over medium heat, add olive oil and saute shredded cabbage for 3 minutes or until tender 5. In a medium mixing bowl add chicken thighs, ground chicken, sauted shredded cabbage, spices, salt and pepper 6. Mix well until fully integrated 7. Set aside temporarily For Cabbage Rolls: ​ 1. Place 1 cup of Cabbage Filling near the steam end of full cabbage leaf ​ ​ 2. Curl stem end over filling, fold in ends then roll cabbage until Cabbage Filling is ​ ​ enveloped on all sides Note: To prevent cabbage roll from unraveling, place toothpick through outer fold and into center of cabbage 3. Place in same medium pot over medium heat and simmer covered for 20 minutes or until internal chicken temperature reaches 165 F 4. Turn heat off then using a fish spatula carefully remove Cabbage Rolls and set aside ​ ​ on a clean surface area until Plating ​ For Tomato Sauce: ​ ​ 1. In same medium pan over medium heat add olive oil, garlic, carrots, and celery and mix well with wooden spoon 2. Sauté for 1 minute, add rosemary, mix with wooden spoon, then cook 4 minutes until garlic is slightly browned 3. Add in tomato sauce, mix well with wooden spoon, then cook 3 minutes 4. Add in ½ cup cooked chicken broth from medium pot 5. Set aside for Plating ​ Plating: 1. On a large plate, place 1 spoon of Tomato Sauce in center ​ ​ 2. Add 2 Cabbage Rolls over Tomato Sauce ​ ​ ​ 3. Garnish with desired amount of picked rosemary 4. Serve and enjoy! .