How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Calenda Cabbage?

You need 11 ingredients. The key ingredients include: 1 small head of cabbage, ⅓ cup white rice, cooked and cooled, 1 cup finely diced cooked chicken, ½ cup finely diced cooked ham, and more.

Is Calenda Cabbage suitable as meat & poultry?

Yes, Calenda Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Calenda Cabbage?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calenda Cabbage Recipe

Name: Calenda Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head of cabbage; ⅓ cup white rice, cooked and cooled; 1 cup finely diced cooked chicken; ½ cup finely diced cooked ham; paprika; 2 tablespoons butter; 2 tablespoons flour; ¼ teaspoon salt; pepper; 1 ¼ cups milk; ½ cup sharp American cheese

Calenda Cabbage

Eats Now Editorial Team · 384 kcal · Meat & Poultry

1
Core Cabbage.
2
IN a large sauce pan or stock pot cover cabbage with water and season with salt and cook til tender.
3
approximately 20 to 25 minutes.
4
DRAIN and RESERVE liquid.
5
Cool cabbage.
6
Combine rice, chicken, ham, 1/2 tsp salt and pepper and mix well.
7
Set aside.
8
Cut a piece of cheesecloth big enough to hold cabbage and dampen it.
9
Lay it out flat and lay Cabbage on the cheesecloth.
10
With the cored out part UP.
11
start from outer layer and pull each leaf down and separate.
12
You want it to remain whole -- and when all leaves are separated it will look like like an opened flower.
13
Now starting at the center.
14
fill spaces between leaves with rice and meat mixture keeping the cabbage whole.
15
Gently returning the cabbage back to it's round shape.
16
(It won't be tight and round.
17
it will look like a stuffed flower ).
18
When all leaves are stuffed pull up opposite sides of the cheesecloth and tie tightly.
19
Pull up opposides of other two sides of cheesecloth and tie tightly.
20
TWIST the cabbage so the cheesecloth is tightly bound.
21
Tie the top of the knot with twine to hold it.
22
Return to pan with 1 cup of reserved broth, COVER and simmer for 20 minutes.
23
(It won't burn) While this is cooking again make Cheese Sauce.
24
Cheese Sauce:.
25
In a small saucepan melt 2 T butter or margarine.
26
Blend in 2 T flour, 1/4 tsp salt and a dash of pepper.
27
Add 1 1/4 cups milk and cook stirring constantly til mixture is thickened and bubbly.
28
STir in 1/2 cup shredded sharp American Cheese.
29
Heat til cheese is melted.
30
To serve:.
31
Remove cabbage from pot and drain.
32
Put cabbage on a plate and untie the cheesecloth and lay cheesecloth out.
33
Put another plate.
34
over the top and turn it over so the core part of the cabbage is on the bottom.
35
You should have a smooth top.
36
Remove Cheesecloth and cut into wedges and serve with cheese sauce.
37
By the way -- you can substitute corned beef for the chicken for St.Patricks Day too.

Calenda Cabbage

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