Easy Chicken Cabbage Rolls

    (18)
    1 hour 45 minutes

    Ground meat rolled in cabbage leaves and baked in a tomato sauce are a popular Polish entree. This version is very easy to make.


    18 people made this

    Ingredients
    Serves: 8 

    • 2/3 cup (125g) uncooked white rice
    • 1 1/3 cups (335ml) water
    • 1 large head cabbage
    • 2 tablespoons butter
    • 1 onion, finely chopped
    • 750g chicken mince
    • 2 eggs
    • 4 cloves garlic, pressed
    • 1 pinch salt and ground black pepper to taste
    • 1 pinch dried marjoram
    • 500g tomato puree

    Directions
    Preparation:45min  ›  Cook:1hour  ›  Ready in:1hour45min 

    1. Preheat oven to 190 degrees C. Grease a 20x30cm baking dish.
    2. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
    3. Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
    4. Heat butter in a frypan over medium heat and cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, chicken mince, cooked rice, eggs, garlic, salt, pepper and marjoram in a bowl.
    5. Place about 1/4 cup of the meat mixture in the centre of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into prepared baking dish. Pour tomato sauce over the rolls.
    6. Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes.

    Note:

    This recipe is great with chicken mince, pork, beef, or turkey.

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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (11)

    by
    51

    Good basic recipe for stuffed cabbage rolls. My grandmother was Hungarian, and she used ground pork and beef, but there is much less fat in these. The only change I made was to spread half a can of sauerkraut in the dish before adding the rolls, and spread the other half on top of the rolls. Add 1 cup of water to the dish, pour over the tomato sauce and sprinkle a teaspoon of caraway seeds over the top. Cover and bake for 1 hour 15 minutes. And there you have it! You have just changed Polish Cabbage Rolls into Hungarian Stuffed Cabbage! The sauerkraut makes all the difference in the world!  -  15 Mar 2011  (Review from Allrecipes USA and Canada)

    by
    14

    I loved it!  -  30 May 2009  (Review from Allrecipes USA and Canada)

    by
    11

    These turned out great for me, next time I'm going to do stewed tomatoes on top vs. the tomato sauce. The tomato sauce on top was just a little too strong for me. It would be good with a few ounces of tomato sauce in the rice filling too.  -  03 Mar 2013  (Review from Allrecipes USA and Canada)

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