There’s something incredibly comforting about a dish that’s both wholesome and packed with flavor, and these Chicken Cabbage Rolls are exactly that! Tender cabbage leaves are wrapped around a savory, seasoned chicken filling, all baked in a simple, fresh tomato sauce. This is the kind of meal that feels special enough for a party but is easy enough for a weeknight dinner. While this recipe calls for chicken, feel free to get creative—I personally love making it with beef mince for a richer taste. Let’s get rolling!
Ingredients
• 1 large head of cabbage
• 1 pound / 450g ground chicken
• 1 large red onion, finely chopped
• 2 large eggs
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1-2 cloves garlic, minced
• 6 medium tomatoes, pureed (or 1 15-ounce can crushed tomatoes)
Instructions
1. Method
2. Preheat your oven to 375°F / 190°C. Lightly grease a baking dish.
3. Prepare the Cabbage: Bring a large pot of water to a boil. Carefully place the whole head of cabbage in the water for 3-5 minutes to soften the leaves. Gently peel off 8-10 large outer leaves. Pat them dry and set aside.
4. Make the Filling: In a large mixing bowl, combine the ground chicken, finely chopped onion, minced garlic, eggs, pepper, and oregano. Mix with your hands until just combined—do not overmix.
5. Assemble the Rolls: Lay a cabbage leaf flat. Place a portion of the chicken mixture near the stem end. Fold in the sides and roll it up tightly, like a burrito. Place the roll seam-side down in the prepared baking dish. Repeat with the remaining leaves and filling.
6. Bake: Pour the tomato puree evenly over the cabbage rolls. Cover the dish tightly with aluminum foil.
7. Bake for 45-55 minutes, or until the filling is cooked through and the cabbage is tender. Let the rolls rest for 5 minutes before serving.
Nutritional Information
• Serves: 2
• Calories: 288
• Calories from Fat: 24%
• Carbs: 50g
• Nutritional values are an estimate and may vary based on used.
Pro Tips
• To make separating the cabbage leaves even easier, freeze the entire head of cabbage overnight. Let it thaw completely, and the leaves will be soft and pliable, peeling off without any tearing.
• For a richer sauce, sauté the minced garlic in olive oil before adding the tomato puree. Season with a pinch of sugar to balance the acidity and a bay leaf for depth.
• Don’t overstuff the rolls. This ensures they cook evenly and prevents them from bursting open while baking.
• These cabbage rolls can be assembled up to a day in advance. Store them covered in the refrigerator and bake just before you’re ready to serve, adding 10 minutes to the baking time.
FAQ
Q: Can I use a different meat for these cabbage rolls
A: Yes, absolutely! The recipe notes that beef mince is a great alternative for a richer taste, but you can feel free to get creative with other ground meats.
Q: How do I make the cabbage leaves easier to peel
A: For an easy way to prepare the leaves, freeze the entire head of cabbage overnight. Once it thaws completely, the leaves will be soft, pliable, and easy to peel without tearing.
Q: Can I prepare these cabbage rolls ahead of time
A: Yes, you can assemble the cabbage rolls up to one day in advance. Store them covered in the refrigerator and simply add about 10 minutes to the baking time when you’re ready to cook them.
Q: How do I prevent my cabbage rolls from bursting while baking
A: The best way to prevent the rolls from bursting is to avoid overstuffing them. Using a moderate amount of filling ensures they cook through evenly and stay intact.
