If you are craving a comforting dish that feels like a warm hug from the inside, then you are going to love this Chicken and Rice Stuffed Cabbage Rolls in Creamy Tomato Sauce Recipe. Tender cabbage leaves lovingly wrapped around a juicy, flavorful filling of ground chicken and fluffy rice come together in a luscious, creamy tomato sauce that’s bursting with comforting flavors. Perfect for cozy family dinners or sharing with friends, this recipe transforms humble ingredients into an unforgettable meal full of vibrant colors, textures, and tastes that will quickly become a staple in your kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a crucial role in creating perfect balance—whether it’s the tender crunch of cabbage or the creamy tomato finish. Here’s what you’ll gather to make these irresistible rolls:
- 1 large cabbage: Provides the tender, leafy wrap that holds all the delicious filling together perfectly.
- 1 pound ground chicken: A lean, juicy protein that forms the heart of the stuffing.
- 1 cup long-grain rice: Adds a soft and fluffy texture to the filling, ensuring every bite is hearty and fulfilling.
- 1 medium onion, diced: Infuses sweetness and aroma into the filling, boosting depth of flavor.
- 3 small garlic cloves, minced: Brings a subtle pungency that brightens every mouthful.
- 3 small carrots, grated: Contributes sweetness and a pop of color to the mixture.
- 3 tablespoons mayonnaise: Adds moisture and creaminess, keeping the filling tender and rich.
- 1 1/2 teaspoons salt: Enhances and balances the flavors throughout the dish.
- 1 teaspoon black pepper: Adds subtle spice and warmth without overpowering the other tastes.
- 1/4 teaspoon paprika: Provides a gentle smoky note that blends beautifully with the chicken.
- 1 small onion, diced (for the sauce): Builds an aromatic base for the creamy tomato sauce.
- 1/4 cup tomato sauce: Supplies the tangy sweetness essential for the sauce’s rich flavor.
- 1/4 cup heavy cream: Infuses softness and velvety texture, making the sauce luxuriously creamy.
- 1 cup water: Helps to mellow out and spread the sauce evenly over the rolls.
- 2 tablespoons fresh dill, chopped: Lends a fresh, herbaceous lift to both the sauce and finished dish.
- 1/2 teaspoon salt: Fine-tunes the seasoning of the sauce for perfect balance.
- Sour cream for serving: Adds cool tang that complements the warm, savory cabbage rolls beautifully.
How to Make Chicken and Rice Stuffed Cabbage Rolls in Creamy Tomato Sauce Recipe
Step 1: Prepare the Cabbage Leaves
Start by carefully removing the outer leaves of your large cabbage. To make them pliable for rolling, boil the leaves gently in a large pot of water for about 5 minutes until they soften but still hold their structure. This step is important as it prevents tearing when wrapping your flavorful filling later on. Once softened, set them aside and let them drain.
Step 2: Cook the Rice
Meanwhile, cook your rice according to the package instructions until tender. Allow the rice to cool completely; this helps it combine seamlessly with the chicken mixture without being mushy.
Step 3: Prepare the Filling Mixture
In a skillet, sauté the diced onion until it becomes golden and aromatic. Toss in minced garlic and grated carrots, cooking until softened, about 5 to 6 minutes. After this mixture cools, combine it in a large bowl with cooked rice, ground chicken, mayonnaise, salt, pepper, and paprika. Mix everything thoroughly to ensure every roll will be bursting with flavor in every bite.
Step 4: Roll the Stuffed Cabbage Leaves
Take each softened cabbage leaf and place about 1 1/2 tablespoons of the chicken-rice filling in the center. Roll the leaf tightly over the filling, tucking in the edges to seal it completely. If needed, secure with toothpicks to keep them from unrolling during cooking.
Step 5: Brown the Cabbage Rolls
Heat a skillet over medium heat and brown the stuffed cabbage rolls on all sides until they develop a lovely golden crust. This step adds wonderful texture and depth of flavor before baking.
Step 6: Make the Creamy Tomato Sauce
Using the same skillet, sauté the diced onion until golden brown. Add tomato sauce, salt, and water, bringing it to just under a simmer. Remove from heat and whisk in the heavy cream to transform the blend into a silky, rich sauce that will envelop the rolls perfectly.
Step 7: Bake the Cabbage Rolls
Place the browned cabbage rolls in a baking dish in a single layer. Pour the creamy tomato sauce over them evenly, then sprinkle fresh dill and an extra crack of black pepper on top. Bake at 350°F (175°C) for 30 to 45 minutes, or until the rolls are completely cooked through and the sauce bubbles invitingly around them.
Step 8: Serve with Sour Cream
Once baked, serve your Chicken and Rice Stuffed Cabbage Rolls in Creamy Tomato Sauce Recipe hot with a generous dollop of sour cream on top. This adds a lovely tang and creaminess that perfectly complements the savory rolls and luscious sauce.
How to Serve Chicken and Rice Stuffed Cabbage Rolls in Creamy Tomato Sauce Recipe
Garnishes
Fresh herbs like dill or parsley add a pop of color and fragrance that elevate the dish visually and aromatically. A dollop of sour cream not only cools the palate but balances the richness of the sauce beautifully. For a touch of crunch and contrast, sprinkle some toasted breadcrumbs or finely chopped nuts if you’re feeling adventurous.
Side Dishes
This dish pairs wonderfully with simple, fresh sides that soak up the creamy tomato sauce. Think buttery mashed potatoes, herb-infused quinoa, or a crisp green salad dressed with lemon vinaigrette. Roasted root vegetables also complement the warmth and earthiness of the cabbage rolls for a wholesome meal experience.
Creative Ways to Present
For an impressive presentation, serve the rolls individually on shallow bowls ladled with extra sauce and garnished with herbs and a swirl of sour cream. Alternatively, try stacking a few rolls tall in the center of a plate and drizzle additional sauce around them for a restaurant-worthy look. You could also turn them into hearty sliders using toasted buns for a fun twist that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Rice Stuffed Cabbage Rolls in Creamy Tomato Sauce Recipe keep beautifully in the refrigerator for up to 3 days. Store them in an airtight container with some sauce to prevent drying out. When you’re ready to enjoy them again, simply reheat gently to bring back that fresh-from-the-oven flavor.
Freezing
This recipe also freezes well, making it fantastic for meal prep. Place cooled, unbaked cabbage rolls in a freezer-safe dish, cover with sauce, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed to preserve texture and flavor.
Reheating
For best results, reheat cabbage rolls in the oven at a low temperature (around 325°F or 165°C) until warmed through, usually about 20-25 minutes. You can also microwave leftovers covered with a damp paper towel for a quick fix, but the oven method helps maintain that lovely rolled texture without sogginess.
FAQs
Can I use a different type of meat instead of chicken?
Absolutely! Ground turkey, beef, or pork are all great alternatives that will bring their own unique flavor profile to the dish. Just adjust cooking times if necessary to ensure the meat is fully cooked.
Do I need to cook the cabbage leaves before rolling?
Yes, boiling the cabbage leaves softens them, making them pliable enough to roll without cracking or tearing. This step is key to achieving neat, perfectly wrapped rolls.
Is it possible to make this recipe gluten-free?
Definitely! The basic ingredients are naturally gluten-free; just double-check that your tomato sauce and mayonnaise don’t contain any gluten additives.
Can I prepare these rolls ahead of time before baking?
Yes, you can assemble the rolls and keep them refrigerated for a day before baking. This can actually help the flavors meld together even more beautifully.
What’s the best way to reheat leftovers without drying them out?
Reheating gently in the oven with lid or foil on keeps moisture locked in. Avoid high heat in the microwave, which can dry out the meat and sauce quickly.
Final Thoughts
This Chicken and Rice Stuffed Cabbage Rolls in Creamy Tomato Sauce Recipe is a heartwarming, satisfying meal that’s surprisingly simple to make yet impressively delicious. The harmony of fresh cabbage, tender chicken, and creamy tangy sauce makes every bite feel like a celebration. I can’t wait for you to try it and add this comforting classic to your family’s recipe rotation!
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Chicken and Rice Stuffed Cabbage Rolls in Creamy Tomato Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: European
Description
These Meat and Rice Stuffed Cabbage Rolls with Chicken combine tender cabbage leaves filled with a flavorful mixture of ground chicken, rice, and vegetables, all baked in a creamy tomato sauce and topped with fresh dill. A comforting and hearty dish perfect for family dinners, served with a dollop of sour cream for added richness.
Ingredients
Stuffed Cabbage Rolls
- 1 large cabbage
- 1 pound ground chicken
- 1 cup long-grain rice
- 1 medium onion, diced
- 3 small garlic cloves, minced
- 3 small carrots, grated
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon paprika
Sauce
- 1 small onion, diced (for sauce)
- 1/4 cup tomato sauce
- 1/4 cup heavy cream
- 1 cup water
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
For Serving
- Sour cream
Instructions
- Prepare Cabbage Leaves: Remove the outer leaves from the cabbage and bring a large pot of water to a boil. Cook the cabbage leaves for about 5 minutes or until softened. Carefully remove the leaves and set them aside to cool.
- Cook Rice: Prepare the rice according to the package instructions and let it cool fully before using it in the filling.
- Prepare Filling: In a skillet, sauté the diced onion until golden brown. Add minced garlic and grated carrots, cooking for 5-6 minutes until softened. Allow this mixture to cool completely. In a large bowl, combine the cooked rice, ground chicken, mayonnaise, salt, black pepper, and paprika. Mix thoroughly to create the filling.
- Fill Cabbage Leaves: Place about 1 1/2 tablespoons of the chicken filling in the center of each cabbage leaf. Roll the leaf tightly around the filling and secure with toothpicks if necessary to hold the shape.
- Brown Rolls: Heat a skillet over medium heat and brown the stuffed cabbage rolls until they develop a slight golden color on all sides.
- Make Sauce: In the same skillet, sauté the diced onion until golden. Add the tomato sauce, salt, and water, stirring to combine. Remove from heat and whisk in the heavy cream to create a creamy sauce.
- Bake Cabbage Rolls: Place the browned cabbage rolls in a baking dish. Pour the prepared sauce over the rolls, then sprinkle with fresh dill and a pinch of black pepper. Preheat the oven to 350°F (175°C) and bake for 30-45 minutes, until fully heated through and cooked.
- Serve: Remove toothpicks from cabbage rolls if used, and serve hot with a generous dollop of sour cream on top for added creaminess.
Notes
- Make sure to cool the rice and sautéed vegetables before mixing them with the ground chicken to prevent the filling from becoming too warm and causing texture issues.
- To soften the cabbage leaves more easily, you can core the cabbage before boiling and separate the leaves gently.
- If toothpicks are used, remember to remove them before serving to avoid any choking hazards.
- Customize the seasoning to your taste by adjusting salt, pepper, or adding herbs like parsley or thyme to the filling.
- Leftover cabbage rolls reheat well in the oven or microwave and make great next-day meals.
