Super Easy Polish Cabbage Rolls
Creating chicken cabbage rolls has never been simpler with this easy method. The taste is fantastic, and there's minimal effort required. As a proud Polish individual who loves this dish, I find this recipe to be a quicker and more convenient alternative to the lengthy one my dad used.
Ingredients
- ⅔ cup uncooked white rice
- 1 ⅓ cups water
- 1 large head cabbage
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 ½ pounds ground chicken
- 2 eggs
- 4 cloves garlic, pressed
- salt and ground black pepper to taste
- 1 pinch dried marjoram
- 2 (8 ounce) cans tomato sauce
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Bring 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.
- 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.
- Heat butter in a skillet over medium heat, and cook and stir onion until softened and translucent, about 5 minutes. Stir together cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
- Place some of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into the prepared baking dish. Pour tomato sauce over the rolls.
- Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of the casserole should read at least 160 degrees F (70 degrees C).
Notes
- This recipe is great with ground chicken, pork, beef, or turkey.
Nutrition
Calories: 273kcalCarbohydrates: 28gProtein: 25gFat: 7gSaturated Fat: 3gCholesterol: 106mgSodium: 408mgPotassium: 693mgFiber: 6gSugar: 9gVitamin C: 64mgCalcium: 104mgIron: 3mg
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