Stuffed Braised Cabbage and Olive Rice

If you have unconsumed cooked rice and chicken wings, or excess carrots at home, use this recipe to turn them into a tasty stuffed braised cabbage dish!

This recipe is developed by Muhamad Haiziq and Ng Shi Long, Western Culinary Arts students from ITE College West. This recipe was the Winner of our Save Food Cut Waste Recipes Competition 2016.

Number of Servings: 3

Preparation and Cooking Time: 2 hours

Ingredients

Chicken Stuffing

• Onion (brunoise) – 50 gm
• Carrot (brunoise) – 50 gm
• Celery (brunoise) – 25 gm
• Leek (brunoise) – 25 gm
• Chicken jus – 150 ml
• Chicken stock – 150 ml
• Bacon (diced) – 40 gm
• Cooked chicken wings (shredded) – 4 nos
• Button mushroom ( small diced) – 55 gm
• Italian parsley (chopped) – 5 gm
• Olive oil – 15 ml
• Salt – 1 gm
• Black pepper – 1 gm

Cabbage Parcel

• Round cabbage – 3 nos
• Bacon Strips – 3 nos
• Chicken Stuffing

Braising

• Olive oil – 15 ml
• Butter – 50 gm
• Fresh thyme – 1 sprig
• Fresh rosemary – 1 sprig
• Bay leaf – 1 pcs
• Garlic (crushed) – 2 nos
• Carrot (trimming/Brunoise) – 60 gm
• Celery (trimming/Brunoise) – 25 gm
• Leek (trimming/brunoise) – 25 gm
• Onion (trimming/brunoise – 50 gm
• Cooked Chicken Bones (leftover) – 5 nos
• Italian parsley stems (leftover) – 2 sprigs
• Chicken stock – 200 ml
• Chicken jus – 150 ml

Olive rice

• Cooked rice – 125 gm
• Butter – 50 gm
• Onion (small diced) – 50 gm
• Golden raisin – 40 gm
• Olive (chopped) – 30 gm
• Salt – 1 gm
• Black pepper – 1 gm
• Olive oil – 5 ml

Garnish

• Turned Carrot – 6 nos
• White radish (quarter) – 6 nos
• Pearl Onion – 6 nos
• Water – 30 ml
• Butter – 20 gm
• Micro-cress (optional) – 9 nos
• Salt – 1 gm
• Black pepper – 1 gm

Method

Chicken Stuffing

1. Cut mirepoix (onion, carrot, celery and leek) into brunoise then cut mushroom into small dice.
2. Shred the cooked chicken wings and cut into small dice. (Keep the bone, do not throw away.)
3. Using a pot, add in olive oil and put in the bacon. Cook until the bacon release its fat then remove to set it aside while leaving the fat in the pot.
4. Using the same pot, add in the mushroom first follow by carrot, onion, celery and leek.
5. Add in the salt and black pepper and sauté till light brown.
6. Add in the cooked chicken and continue to cook for a minute.
7. Add in the chicken stock as well as the chicken jus to give a more concentrated flavour.
8. Once done, add in the chopped parsley.
9. Let the mixture reduce until the liquid to achieve the right consistency.

Cabbage Parcel

1. Blanch the Round cabbage till soft and put into an ice bath to stop the cooking process.
2. Remove the Round cabbage from the ice bath and pat it dry.
3. Carefully trim the base of the Round cabbage until it is able to fold without breaking. (do not damage it)
4. Place the Round cabbage into a circle mould and add in the chicken stuffing until it full. Wrap it well.
5. Using a strip of bacon (fat facing downward), wrap it around the parcel. Once done, tie the cabbage parcel till it is tie and firm (using a butcher strings). Set it aside.

Olive Rice

1. Using the sauté pan, add in olive oil follow by butter.
2. When the pan is hot, add in the olive follow by onion and let it infuse in the oil. (Do not burn it)
3. After infused, add in the cooked rice, salt and black pepper. Sauté for a minute.
4. Turn off the heat, add in the golden raisin and mix it well. Serve with cabbage parcel.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.