Chef Cidney’s Chicken Sausage Stuffed Cabbage

Ingredients

• 1 lb chicken (or turkey) sausage
• 1/2 small onion — diced
• 1/2 cup chopped celery
• 1–2 tbs of olive oil
• 1 cup ‘day old bread’ cut in large cubes
• 2–32oz containers of HEB Organics Chicken Stock
• Rub On Garlic Herb Salt
• Cabbage, red or green
• Ice

Instructions

1. Preheat oven to 350°f
2. Saute onion and celery in olive oil just until soft, then set aside.
3. Next crumble and brown the chicken sausage in a skillet.
4. While that is cooking, heat the chicken stock in a large stock pot on high.
5. In a large mixing bowl, add the bread cubes and 1/2 cup of the chicken stock, let it soak for a few minutes.
6. Add the chicken and vegetables to the bead cubes and season with Rub On Garlic Herb Saltto taste.
7. Prepare a bowl with ice and water for the cabbage.
8. Pick whole cabbage leaves for rolls, and place them in stock pot with the chicken stock for about 5 minutes then place them in the ice bath.
9. Place a scoop of ground chicken mix in middle of cabbage, fold sides in, roll over, put in casserole dish.
10. Use hot chicken stock and fill dish halfway, cover with foil, bake on 350°f for about 20 mins

Thank you, Chef Cidney, for the recipe!