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30-Day Hors D'Oeuvre Challenge: Day 11 - Cabbage Cups (Part 1: Chicken Salad)
08/11/11
I wanted a recipe with individual servings that people could grab. Those stupid Tostitos cup-shaped chips popped into my head and I got to thinking about what else could be used as cups. in this post-Atkins-diet world, cabbage and lettuce cups seemed obvious. A short search on the web and clearly I wasn't the first person to think of this. Then I had to start thinking of what to put on the cup. Chicken salad seemed really obvious, but I wanted variety. Chicken salad seemed to fit well with green cabbage, so how about red cabbage? Going with the rich, red coloring, bbq came to mind. What about pulled pork or bbq beef? Then it all fell together. Most people who truly LOVE barbecue, always top their pulled pork sandwich with homemade coleslaw. This, I am told, is the only way to have a pulled pork sandwich. Well, cabbage is the base ingredient for coleslaw, so my pulled pork cabbage cup was born. But we'll get to that tomorrow. Today we talk about the Chicken Salad Cabbage Cup
Ingredients:
2 large chicken breasts
1/4 cup mayonnaise
1 head green cabbage
1 tsp dried parsley
1/2 tsp dried oregano
1 tsp dried basil
1 tsp salt
1 large carrot (shredded)
shredded parmesan cheese
Directions:
Cook and cube the chicken breasts.
Mix the chicken, mayo, parsley, oregano, basil and salt in a mixing bowl.
To make the cups, you need to cut the stem off of the bottom of the head of cabbage, then carefully peel the leaves from the base, upward. Your best cups will cup from the middle of the head of cabbage, not so much the outside. As you work your way in, you may need to cut off more of the stem. This recipe should make about 8 cups, so you can stop when you find 8 good ones.
Fill each cup with a heaping spoonful of chicken salad. Garnish with carrot shavings and parmesan cheese.
Serve.
Notes:
The hardest part of this whole recipe is getting the leaves of cabbage off without destroying them. The leaves are all wrinkled and wrapped together which makes them a little troublesome at points, so just be careful. I would call this a somewhat easy recipe. It is quite tasty though.
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