Cabbage Rolls with Chicken

🛒 Ingredients

• Green Cabbage 120 g · 30 kcal
• Ground Chicken (lean) 80 g · 132 kcal
• White Rice (uncooked) 27 g · 98 kcal
• Onion 27 g · 11 kcal
• Carrot 20 g · 8 kcal
• Tomato Paste 27 g · 21 kcal
• Crushed Tomatoes (canned) 100 g · 20 kcal
• Chicken Broth 70 g · 7 kcal
• Vegetable Oil 5 g · 45 kcal
• Fresh Dill and/or Parsley 3 g · 1 kcal

👨‍🍳 Instructions

1. Prepare the cabbage: Carefully remove core from the cabbage, then blanch the whole head in boiling salted water for 10-15 minutes until leaves are pliable. Drain, cool, and carefully peel off individual leaves, trimming any thick veins.
2. For the filling: Cook rice according to package directions until half-cooked; drain and cool. In a bowl, combine ground chicken, half-cooked rice, finely diced onion, and fresh herbs; season with salt and pepper.
3. Form the rolls: Place a spoonful of filling near the stem end of each cabbage leaf. Fold in the sides, then roll tightly from the stem end to the tip to form a compact roll.
4. Prepare the sauce: In a pan, sauté finely chopped carrots in vegetable oil for 3-5 minutes. Add tomato paste and crushed tomatoes, then pour in chicken broth. Bring to a simmer, season with salt, pepper, and a pinch of paprika.
5. Arrange the rolls: Place the cabbage rolls snugly in a large oven-safe pot or baking dish. Pour the prepared sauce over the rolls, ensuring they are mostly covered.
6. Bake or simmer: Cover the pot/dish and bake in a preheated oven at 180°C (350°F) for 1 hour, or simmer gently on the stovetop over low heat for 1 hour and 15 minutes, until cabbage is tender and filling is cooked through.
7. Serve hot: Garnish with fresh dill or parsley and serve hot, optionally with a dollop of sour cream or plain yogurt.