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
Scale
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.
