STUFFED CABBAGE ROLLS

Stuffed Cabbage Rolls are a savory combination that brings together tender cabbage leaves with a flavorful filling of minced chicken and aromatic Jasmine rice. The rolls are drenched in a rich tomato sauce, made with crushed tomatoes, finely chopped onions, and Worcestershire sauce. Baked to perfection, each bite ensures well-balanced spices and herbs. Perfect for both weeknight dinners and
festive gatherings, these cabbage rolls offer a combination of simplicity and rich flavors, making them a tasteful and satisfying main course option.

WHAT YOU NEED TO MAKE THIS STUFFED CABBAGE ROLLS:

1 large cabbage head

For the Tomato Sauce:

2 ½ cups canned tomatoes, crushed
1 small onion, finely chopped
3 tbsp Olive oil
1 ¼ cup tomato sauce
3 tbsp tomato paste
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
Black pepper to taste
Salt, to taste

For the Filling:

1 cup Jasmine rice, cooked
1 pound minced chicken
1 tbsp Worcestershire sauce
1 whole egg
1 tbsp onion powder
1 ¼ tbsp garlic powder
¼ cup dried parsley
1 ¼ tsp Italian seasoning
1 ½ tsp paprika
½ tsp black pepper
1 tsp salt

HOW TO MAKE THIS STUFFED CABBAGE ROLLS:

For the Tomato Sauce:

Step 1. Place a pot over medium heat, add olive oil, and allow it to heat.

Step 2. When oil is hot, add onions and sauté for 2 to 3 minutes or until translucent.

Step 3. Then add garlic and continue to sauté for 30 seconds or until fragrance.

Step 4. Add tomato sauce, crushed tomatoes, Italian seasoning, tomato paste, black pepper, salt, Worcestershire sauce, brown sugar, and red wine vinegar. Mix well to combine all the ingredients completely.

Step 5. Bring the mixture to a boil and continue to boil for 10 to 15 minutes; ensure that you stir occasionally.

For the Cabbage Rolls:

Step 6. Spray a 9”x13” baking dish with cooking spray.

Step 7. Place another large pot over medium-high heat. Pour water and bring to a boil.

Step 8. Once the water starts to boil, add the cabbage and boil for 4 to 5 minutes or until the leaves are pliable.

Step 9. Take the cabbage out of boiling water, peel 10 large leaves carefully, and remove the thick part of the cabbage rib.

Step 10. Add cooked rice, ground chicken, onion powder, garlic powder, black pepper, salt, paprika, Worcestershire sauce, Italian seasoning, egg, and half of the parsley in a large bowl. Mix until all the ingredients are well combined.

Step 11. Add ½ cup of tomato sauce to the ground chicken mixture and stir to combine.

Step 12. Place ⅓ cup of the meat mixture in the center of each cabbage leaf.

Step 13. Roll the cabbage leaf around the meat log using your hands. Repeat for each cabbage leaf.

Step 14. Arrange the cabbage leaf logs in the baking dish, transfer them to the preheated oven at 350 degrees, and bake for 2 hours.

Step 15. Once ready, remove from oven, sprinkle the remaining parsley on top, and allow to rest for 15 minutes, then serve warm.

Yield: 4

STUFFED CABBAGE ROLLS

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Stuffed Cabbage Rolls are a savory combination that brings together tender cabbage leaves with a flavorful filling of minced chicken and aromatic Jasmine rice.

Prep Time 20 minutes

Cook Time 2 hours

Additional Time 15 minutes

Total Time 2 hours 35 minutes

Ingredients

• 1 large cabbage head
• For the Tomato Sauce:
• 2 ½ cups canned tomatoes, crushed
• 1 small onion, finely chopped
• 3 tbsp Olive oil
• 1 ¼ cup tomato sauce
• 3 tbsp tomato paste
• 1 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• Black pepper to taste
• Salt, to taste
• For the Filling:
• 1 cup Jasmine rice, cooked
• 1 pound minced chicken
• 1 tbsp Worcestershire sauce
• 1 whole egg
• 1 tbsp onion powder
• 1 ¼ tbsp garlic powder
• ¼ cup dried parsley
• 1 ¼ tsp Italian seasoning
• 1 ½ tsp paprika
• ½ tsp black pepper
• 1 tsp salt

Instructions

For the Tomato Sauce:
1. Place a pot over medium heat, add olive oil, and allow it to heat.
2. When oil is hot, add onions and sauté for 2 to 3 minutes or until translucent.
3. Then add garlic and continue to sauté for 30 seconds or until fragrance.
4. Add tomato sauce, crushed tomatoes, Italian seasoning, tomato paste, black pepper, salt, Worcestershire sauce, brown sugar, and red wine vinegar. Mix well to combine all the ingredients completely.
5. Bring the mixture to a boil and continue to boil for 10 to 15 minutes; ensure that you stir occasionally.
For the Cabbage Rolls:
6. Spray a 9”x13” baking dish with cooking spray.
7. Place another large pot over medium-high heat. Pour water and bring to a boil.
8. Once the water starts to boil, add the cabbage and boil for 4 to 5 minutes or until the leaves are pliable.
9. Take the cabbage out of boiling water, peel 10 large leaves carefully, and remove the thick part of the cabbage rib.
10. Add cooked rice, ground chicken, onion powder, garlic powder, black pepper, salt, paprika, Worcestershire sauce, Italian seasoning, egg, and half of the parsley in a large bowl. Mix until all the ingredients are well combined.
11. Add ½ cup of tomato sauce to the ground chicken mixture and stir to combine.
12. Place ⅓ cup of the meat mixture in the center of each cabbage leaf.
13. Roll the cabbage leaf around the meat log using your hands. Repeat for each cabbage leaf.
14. Arrange the cabbage leaf logs in the baking dish, transfer them to the preheated oven at 350 degrees, and bake for 2 hours.
15. Once ready, remove from oven, sprinkle the remaining parsley on top, and allow to rest for 15 minutes, then serve warm.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 370Total Fat: 16gCarbohydrates: 42gProtein: 18g