Chicken & Apple Cabbage Rolls

Serves 4 to 6 as an appetizer


  • 1 teaspoon canola oil

  • 1½ to 2 pounds boneless skinless Smart Chicken thighs, diced

  • 1 small onion, diced

  • 2 russet potatoes, peeled and diced small

  • 3 apples, diced small

  • 3 cloves garlic, sliced

  • 2 bay leaves

  • 1 cup + 2 tablespoons chicken stock

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped chives

  • 1 large head green or red cabbage

  • Salt and pepper, to taste

  • 2 tablespoons butter


In a large pot, heat oil over medium-high heat. Add chicken and onion, season with salt and pepper, and cook about 10 minutes. Add potatoes, apples, garlic, and bay leaves and cook over medium heat until potatoes are soft, about 20 minutes. Add the chicken stock and cook for another 5 minutes. Add the herbs, remove the stuffing from the heat, and let cool. Taste the stuffing, and add salt and pepper as needed.

In a large stock pot, heat plenty of salted water to a rolling boil. Meanwhile, remove the leaves of cabbage at the stem one at a time, trying to leave them as intact as possible. Set up an ice bath by adding ice and water to a large bowl. Blanch the cabbage leaves for about 3 minutes (in batches if necessary), then transfer immediately to the ice bath to cool. Pat dry. Arrange each cabbage leaf flat on a clean work surface. Spoon a small amount of stuffing in the middle. Roll like a burrito, tucking the ends of each leaf under, transferring each roll to a baking dish. Repeat until all leaves and stuffing are used. Top each roll with a little bit of butter and extra chicken stock and bake at 375°F for 15 minutes. Serve warm.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska