Chicken and Rice Stuffed Cabbage Rolls
Equipment
Ingredients
Ingredients
cabbage (whole)
1 head
chicken breast (raw)
500 g
rice (raw)
150 g
onion (diced)
1 piece
garlic (minced)
3 clove
carrot (grated)
1 piece
olive oil
30 ml
tomato sauce
400 ml
paprika
5 g
black pepper
2 g
salt
8 g
Instructions
Prepare the cabbage
Remove the core from the cabbage and carefully separate the leaves.
Blanch the cabbage leaves
Blanch the cabbage leaves in boiling water for 2-3 minutes until pliable.
Prepare the filling
Cook rice until al dente, then mix with ground chicken, diced onion, minced garlic, grated carrot and spices.
Assemble the rolls
Place 2-3 tablespoons of filling on each cabbage leaf and roll tightly, tucking in the sides.
Prepare the sauce base
Sauté remaining onion and garlic in olive oil until fragrant.
Simmer the tomato sauce
Add tomato sauce and spices to the pan and simmer for 10 minutes.
Arrange rolls in sauce
Place cabbage rolls seam-side down in the tomato sauce.
Braise the rolls
Cover and simmer on low heat for 25-30 minutes until cabbage is tender.
Serve
Serve hot with extra sauce spooned over the rolls.
Original recipe
Storage
Store sauce separately if freezing to maintain texture
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