Combine all ingredients except cabbage. Blanch cabbage leaves for 1 minute and shock in an ice bath. Lay leaves on flat board on table. Place a spoonful in middle of each leaf. Roll loosely and set in pot. Cover with chicken stock and poach for 5 minutes. Serve with a squeeze of lemon or lime.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Aaron Bashy, Executive Chef, Knickerbocker Bar and Grill, New York, NY
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