Fruit & Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 4 (2 cabbage rolls each)




  1. Cook cabbage leaves in boiling water, covered, for 6 minutes. Drain and pat dry.
  2. Mix together the chicken, onion, celery, mushroom, garlic, salt and thyme. Stir in egg.
  3. Place ½ cup of the chicken mixture in the center of each cabbage leaf.
  4. Fold sides of the leaf towards center, over filling, and then fold and overlap ends to make a small bundle.
  5. Fasten with wooden picks. Place in 13x9x2 inch baking dish.


  1. Melt butter in a large skillet.
  2. Blend in flour, sour cream, and paprika and then gradually stir in chicken broth.
  3. Cook over low heat, stirring constantly, until thickened.
  4. Pour sauce over cabbage rolls.
  5. Cover and bake in 350°F oven for 35 minutes.
  6. Remove picks to serve.

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