Stuffed Cabbage Rolls
Ingredients for Cabbage Rolls Recipe
How to Make Stuffed Cabbage Rolls will cook the
How to Serve Stuffed Cabbage Rolls
Since this makes such a large batch, it is an ideal option to use as an appetizer. Much like my chicken croquettes, they display beautifully and are a protein-packed satisfying addition to an appetizer buffet. You may, however, want to serve these as a full meal at dinnertime. If that is the case, they go beautifully with our simple eggplant rolls or a classic Russian potato salad like Olivier.
My Stuffed Cabbage Rolls are a wonderfully flavorful combination of ground chicken, vegetables and spices that produce the ultimate comfort food dish.
- 2 cups uncooked rice
- 1/2 medium cabbage
- 4 shredded carrots divided
- 1 1/2 chopped onion divided
- 1 lb ground chicken
- 1 tbsp Salt
- 1/2 tsp Pepper
- 2 tbsp oil
- 2-3 tbsp Sour cream
- 1 cup tomato sauce
Rinse the rice a few times and place it in a saucepan. Add enough water so that there is about 4 inches of water above the rice. Bring the rice to a boil and cook on medium high heat for 11 minutes. Once the rice is about 90 percent done, strain the water and set aside.
Cut out the core off the cabbage and chop the rest of the cabbage into tiny little pieces. Add the finely chopped cabbage into a large bowl of boiling water and let it sit for 2 minutes. Then, strain the water and rinse with cold water so that the cabbage stops cooking.
In a skillet heat oil to medium high heat and cook 1/2 cup chopped onion and 2 shredded carrots. Cook until the onion becomes translucent.
In a large bowl mix the ground chicken, cabbage, rice, salt and pepper, with the sautéed onion and carrot. I find it easiest to just mix it with my hands.
Using a cookie scoop, scrape out balls of the mixture. Make sure each scoop is very full. Round each ball in your hands so that its more compact. In a 9x13 baking dish tightly place the cabbage rolls.
Preheat your oven to 370 degrees F.
In a skillet heat 3 tbsp olive oil and sauté rest of the onion and carrots. Once the onion is translucent add in the sour cream and tomato sauce. After about 5 minutes, stir in 1/2 cup water.
Spread the sautéed mixture over the cabbage rolls, cover with foil, and bake for 1 hour.