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Stuffed cabbage rolls

Chicken and Rice Stuffed Cabbage Rolls

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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Rest / Chill 5 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large green cabbage
  • 1 pound ground chicken
  • 1 1/2 cups cooked white rice cooled
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 large egg
  • 1 teaspoon paprika
  • 1 teaspoon fine salt divided
  • 1/4 teaspoon black pepper
  • 2 cans tomato sauce 15 ounces each
  • 1/2 cup water
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice

Method
 

  1. Core cabbage. Lower into a pot of boiling water; peel off 12 leaves as they soften, about 8–10 minutes. Drain; trim thick ribs.
  2. Heat oven to 350°F. Mix chicken, rice, onion, garlic, egg, paprika, 1/2 teaspoon salt and pepper.
  3. Whisk tomato sauce, water, sugar, lemon juice and remaining salt. Spread 1 cup in a 9-by-13-inch dish.
  4. Divide filling among leaves. Fold in sides and roll; place seam-side down in dish. Pour remaining sauce over rolls.
  5. Cover tightly; bake 55–65 minutes until cabbage is tender and filling reaches 165°F. Rest 5 minutes.