Tuesday, February 26, 2013

New Recipe Tuesday: Cranberry Chicken Cabbage Wraps

I've been working on writing a cookbook, so I'm keeping some of my recipes under wraps at the moment, but  since today is New Recipe Tuesday I thought I'd share my most requested recipe (which I think would also be great with turkey substituted for chicken!):

Cranberry Chicken Cabbage Wraps

1 lb chicken, cooked and shredded
1 Savoy Cabbage
2 tbs chopped garlic
1 white onion- chopped
2 large tomatoes- chopped
1 tsp rosemary
2 tsp kosher salt
2 tsp black pepper
Cranberry Sauce (make in advance and allow to cool in refrigerator for at least 1 hour)

First, to make cranberry sauce I wash and pick over the cranberries and put them in a pot, slightly covered with water.  I then boil the cranberries until they pop and add sugar to taste (or no sugar at all if you prefer it, you could also add a dollop of maple syrup or honey if you prefer!).  I also sometimes add a few dollops of mint jam, although I didn’t for this recipe. 

Now for the wraps.

Preheat oven to 350 degrees.  In the bottom of a baking dish spread Cranberry Sauce evenly.  Steam the cabbage until the leaves are soft.  Mix the shredded chicken, garlic, onion, tomatoes, rosemary, salt and pepper in a mixing bowl.  Carefully hold each piece of cabbage and spoon the chicken mixture onto the middle of the leaf.  Fold in the ends and then roll the leaf.  Place side by side on top of the cranberry sauce.  Bake at 350 degrees for 15-20 minutes. 



  1. These look and sound amazing and I don't even like cabbage wraps.

  2. This isn't related to your (fantastic) recipe, but as a fellow artificial sweetener induced migraine sufferer, I thought you might find this interesting...

    - Jess

  3. That sounds really yum! Next time I have some pre-cooked chicken, I know what I'm doing.


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