There’s something undeniably comforting about a plate of Meat and Rice Stuffed Cabbage Rolls (with Chicken) — each bite is a celebration of savory flavors, tender textures, and the kind of home-cooked warmth that makes you want to linger at the table. This dish takes simple ingredients and transforms them into a showstopper, blending juicy ground chicken, fluffy rice, and aromatic seasonings all wrapped in sweet cabbage leaves, then simmered in a tangy tomato sauce. Whether you grew up with stuffed cabbage or are trying it for the first time, this recipe is a foolproof way to bring a classic Eastern European favorite to your own kitchen.
Ingredients You’ll Need
The beauty of Meat and Rice Stuffed Cabbage Rolls (with Chicken) lies in how each ingredient plays a crucial role in building flavor and texture. With just a handful of pantry staples and fresh produce, you’ll create a dish that tastes like it simmered all day, even if it didn’t.
- Green cabbage: The crisp, sturdy leaves soften beautifully and hold all that delicious filling together.
- Ground chicken: Lean, juicy, and a lighter alternative to beef or pork, it makes the rolls tender and flavorful.
- Cooked white rice: Adds just the right amount of fluffiness and helps bind the filling.
- Onion: Finely diced onion infuses the filling with a gentle sweetness and depth.
- Garlic: A must for aroma and a subtle kick of flavor in both the filling and the sauce.
- Egg: Acts as a binder, ensuring the filling holds together perfectly as it cooks.
- Dried oregano: Brings a Mediterranean herbal note that brightens the whole dish.
- Paprika: Adds a gentle smokiness and lovely color to the filling.
- Salt and black pepper: The essential duo for seasoning every element just right.
- Crushed tomatoes: The base of the sauce, giving it body and a tangy depth.
- Tomato sauce: Smooths out the sauce and adds richness.
- Tomato paste: Concentrates tomato flavor for a robust, hearty sauce.
- Sugar: Just a touch balances the acidity of the tomatoes and rounds out the flavors.
- Olive oil: For sautéing and bringing everything together with a silky finish.
- Chicken broth: Lends moisture and extra savory notes to the simmering sauce.
- Fresh parsley: The final flourish for color and a burst of brightness on top.
How to Make Meat and Rice Stuffed Cabbage Rolls (with Chicken)
Step 1: Prepare the Cabbage Leaves
Bring a large pot of water to a rolling boil. Carefully peel away 12 large leaves from your head of cabbage, taking care not to tear them. Trim the thick stem at the base of each leaf so they’ll roll easily. Blanch the leaves in boiling water for 2–3 minutes until they’re just softened, then drain and set aside. This quick step makes shaping the Meat and Rice Stuffed Cabbage Rolls (with Chicken) a breeze and ensures the cabbage turns meltingly tender by the end.
Step 2: Make the Filling
In a roomy mixing bowl, combine the ground chicken, cooked white rice, diced onion, minced garlic, egg, oregano, paprika, salt, and pepper. Don’t be shy about mixing it with your hands — it’s the best way to make sure everything is evenly distributed. The filling should be cohesive but not packed too tightly, so your rolls stay juicy and tender.
Step 3: Roll the Cabbage
Lay a blanched cabbage leaf flat and place about 1/4 cup of filling in the center. Fold the sides over the filling, then roll from the stem end up, tucking everything in snugly. Repeat with the remaining leaves and filling. The result: neat, plump rolls that hold together beautifully while cooking. Each one is like a little edible gift!
Step 4: Prepare the Tomato Sauce
Heat olive oil in a large skillet or Dutch oven over medium heat. Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, and chicken broth. Let the sauce simmer gently for 5 minutes, allowing the flavors to meld and deepen. This rich, savory sauce will bathe the cabbage rolls, infusing them with even more flavor.
Step 5: Simmer the Rolls
Nestle your cabbage rolls seam-side down into the simmering sauce. Make sure they’re snuggled close together so they retain their shape. Cover and let everything simmer over low heat for 45–50 minutes, until the chicken is fully cooked and the cabbage is perfectly tender. Spoon some of that luscious sauce over the top before serving, then sprinkle generously with fresh parsley for a burst of color and freshness.
How to Serve Meat and Rice Stuffed Cabbage Rolls (with Chicken)
Garnishes
A generous scattering of chopped fresh parsley is classic and adds a pop of green that brightens the whole dish. For an extra flourish, try a dollop of sour cream or a sprinkle of smoked paprika just before serving — both offer a creamy or smoky contrast that pairs beautifully with Meat and Rice Stuffed Cabbage Rolls (with Chicken).
Side Dishes
These cabbage rolls are hearty enough to be the star of your meal, but they love company. Pair them with buttery mashed potatoes, a crisp cucumber salad, or some rustic rye bread to soak up all that gorgeous sauce. Light pickled vegetables also make a refreshing counterpoint to the rich, savory flavors.
Creative Ways to Present
Arrange the Meat and Rice Stuffed Cabbage Rolls (with Chicken) in a family-style dish with plenty of extra sauce spooned over the top for a dramatic, inviting presentation. For a dinner party, serve each roll in a shallow bowl with a ladle of sauce and a sprinkle of fresh herbs. Want a fun twist? Slice the rolls into rounds and serve them as warm appetizers at your next gathering!
Make Ahead and Storage
Storing Leftovers
Leftover Meat and Rice Stuffed Cabbage Rolls (with Chicken) store beautifully in the refrigerator. Place them in an airtight container along with any remaining sauce to keep them moist. They’ll stay fresh for up to three days, making them a perfect make-ahead option for busy weeknights.
Freezing
These rolls freeze like a dream! Cool them completely, then arrange in a single layer in a freezer-safe dish, spooning sauce over and between each layer. Cover tightly and freeze for up to three months. When you’re craving a comforting meal, just thaw overnight in the fridge and reheat gently.
Reheating
To reheat, place the cabbage rolls and sauce in a covered baking dish and warm in a 350°F oven for about 20–25 minutes or until heated through. You can also reheat individual portions in the microwave. Add a splash of broth or water if the sauce has thickened too much in storage to keep everything nice and saucy.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nutty flavor and extra fiber to the filling. Just make sure it’s fully cooked before adding, as it takes longer to cook than white rice and you want your filling to be tender.
What other meats can I use besides chicken?
Ground turkey, beef, or even pork work beautifully in this recipe. Each brings its own unique flavor and richness, so feel free to experiment depending on your mood or what’s in your fridge.
How do I keep the rolls from falling apart?
Be sure to trim the thick stem from each cabbage leaf and roll them tightly, tucking in the sides as you go. Placing the rolls seam-side down in the pan helps them hold their shape as they simmer.
Can I make Meat and Rice Stuffed Cabbage Rolls (with Chicken) ahead of time?
Yes! Assemble the rolls and store them, covered, in the fridge for up to a day before cooking. This makes them perfect for prepping in advance for a dinner party or busy weeknight.
Is this dish gluten-free?
It is! As long as you’re using gluten-free chicken broth and double-checking any packaged ingredients, Meat and Rice Stuffed Cabbage Rolls (with Chicken) are naturally gluten-free and perfect for sharing with friends who have dietary restrictions.
Final Thoughts
If you’re searching for a meal that’s cozy, nourishing, and guaranteed to win hearts, you can’t go wrong with Meat and Rice Stuffed Cabbage Rolls (with Chicken). This recipe is a true crowd-pleaser, packed with flavor and perfect for any occasion. Gather your ingredients, roll up your sleeves, and get ready to share a classic comfort dish that everyone will love!
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Meat and Rice Stuffed Cabbage Rolls (with Chicken) Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Non-Vegetarian
Description
These Meat and Rice Stuffed Cabbage Rolls with Chicken are a hearty and healthy Eastern European-inspired main course. Tender cabbage leaves are filled with a flavorful mixture of ground chicken, rice, and aromatic spices, then simmered in a rich tomato sauce. Perfect for a comforting family meal that’s both gluten-free and packed with protein.
Ingredients
For the Cabbage Rolls Filling
- 1 large green cabbage
- 1 pound ground chicken
- 1 cup cooked white rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the Tomato Sauce
- 1 (15-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 tablespoon olive oil
- ½ cup chicken broth
For Garnish
- Fresh parsley
Instructions
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Carefully remove 12 large cabbage leaves from the head, trim the thick stem at the base of each leaf to make rolling easier. Blanch the leaves in the boiling water for 2 to 3 minutes until softened. Drain and set aside to cool.
- Make the Filling: In a large bowl, combine the ground chicken, cooked rice, finely diced onion, minced garlic, egg, dried oregano, paprika, salt, and ground black pepper. Mix thoroughly to combine all ingredients evenly.
- Stuff the Cabbage Leaves: Place about ¼ cup of the chicken and rice filling in the center of each cabbage leaf. Fold the sides over the filling and roll tightly to form neat rolls.
- Prepare the Tomato Sauce: In a large skillet or Dutch oven, heat olive oil over medium heat. Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, and chicken broth. Allow the sauce to simmer for 5 minutes, stirring occasionally to blend the flavors.
- Cook the Cabbage Rolls: Nestle the stuffed cabbage rolls seam-side down into the tomato sauce. Cover the pot and reduce heat to low. Simmer gently for 45 to 50 minutes, until the chicken is fully cooked and the cabbage rolls are tender.
- Serve: Carefully spoon sauce over the cabbage rolls on each plate and garnish with fresh parsley before serving.
Notes
- The filling can be prepared a day in advance and refrigerated to save time.
- For extra depth of flavor, add a dash of Worcestershire sauce or red pepper flakes to the tomato sauce during cooking.
- Make sure to trim the cabbage leaf stems well to avoid tough bites.
Nutrition
- Serving Size: 2 cabbage rolls with sauce
- Calories: 290
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg
