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Wholesome Chicken Cabbage Rolls – vegetarian recipe
Stav Kogan

Wholesome Chicken Cabbage Rolls

Tender cabbage leaves are wrapped around a savory, seasoned chicken filling, all baked in a simple, fresh tomato sauce. A comforting and flavorful meal perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 2 servings
Calories: 288
Ingredients Method Nutrition

Ingredients
  

  • 1 large head of cabbage
  • 1 pound (450 g / 15.9 oz) ground chicken
  • 1 large red onion, finely chopped
  • 2 large eggs
  • 1 teaspoon (5 ml / 0.2 fl oz) black pepper
  • 1 teaspoon (5 ml / 0.2 fl oz) dried oregano
  • 1-2 cloves garlic, minced
  • 6 medium tomatoes, pureed (or 1 15-ounce can crushed tomatoes)
  • 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.
  • 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.

Method
 

  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.
  4. Pat them dry and set aside.
  5. Make the Filling: In a large mixing bowl, combine the ground chicken, finely chopped onion, minced garlic, eggs, pepper, and oregano.
  6. Mix with your hands until just combined—do not overmix.
  7. Assemble the Rolls: Lay a cabbage leaf flat.
  8. Place a portion of the chicken mixture near the stem end.
  9. Fold in the sides and roll it up tightly, like a burrito.
  10. Place the roll seam-side down in the prepared baking dish.
  11. Repeat with the remaining leaves and filling.
  12. Bake: Pour the tomato puree evenly over the cabbage rolls.
  13. Cover the dish tightly with aluminum foil.
  14. Bake for 45-55 minutes, or until the filling is cooked through and the cabbage is tender.
  15. Let the rolls rest for 5 minutes before serving.
  16. Don't overstuff the rolls. This ensures they cook evenly and prevents them from bursting open while baking.

Nutrition

Calories: 288kcalCarbohydrates: 50gProtein: 4.7gFat: 24g

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