Pan-Cooked Chicken and Rice Stuffed Cabbage Rolls

Tender and delicious — a holiday every day! Stuffed cabbage rolls with minced chicken and rice in a saucepan are an excellent second course for the whole family, tasty, satisfying, and budget-friendly. There is no need for a side dish; cabbage leaves replace it. And itʼs easy to prepare!
cook time: 2h
Miles Denholm
Pan-Cooked Chicken and Rice Stuffed Cabbage Rolls

Nutrition Facts (per serving)

82
Calories
2g
Fat
10g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Cabbage 1 head

Filling:

Chicken fillet 450 g
Rice 200 g
Onion 1 pc
Carrot 1 pc
Garlic 2 clove
Vegetable oil 2 tbsp
Paprika 1 tsp
Ground black pepper to taste
Salt to taste

Sauce:

Tomato juice 600 ml
Bay leaf 3 pc
Allspice 1 tsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make cabbage rolls with minced chicken and rice in a saucepan? To begin, prepare the necessary ingredients according to the list. It is better to take young, fresh cabbage that has not been lying around. The head of cabbage must be intact, without deep cracks. Remove the top frayed leaves.

Step 2

Step 2
Place cabbage forks in a large deep saucepan, cover with cold water and place on fire. Bring the water to a boil and cook the cabbage for 10-15 minutes until the leaves begin to separate easily. The leaves should be soft, easily rolled into an envelope and retain their shape.

Step 3

Step 3
Then disassemble the head of cabbage into leaves. Cut off the thickened part at the base of each leaf or beat it with a kitchen hammer to make it easier to roll the cabbage rolls.

Step 4

Step 4
While the cabbage is cooking, prepare the filling. You can use ready-made minced chicken or cook it yourself from breast or thigh fillet. You can use any rice, mine is golden. You can replace fresh garlic with 1 tsp. dry.

Step 5

Step 5
Pour plenty of cold water over the rice, bring to a boil and cook over low heat for about 10 minutes until half cooked.

Step 6

Step 6
Then place the rice in a sieve and let all the water drain out.

Step 7

Step 7
Grind the chicken fillet in a meat grinder or blender. You can use breast and thigh fillets at once. The minced meat will be juicier.

Step 8

Step 8
Cut the onion into small cubes.

Step 9

Step 9
Grate the carrots on a coarse grater.

Step 10

Step 10
Heat vegetable oil in a frying pan and fry the onions and carrots until soft, 5-7 minutes. If you donʼt like onions, you can omit them from the filling at all. Or fry the onion in a frying pan first, then when it gives off its aroma to the oil, remove it from the frying pan, and then fry the carrots in this oil.

Step 11

Step 11
In a bowl, combine chicken fillet, rice, and fried vegetables. Add chopped garlic, paprika, salt and ground pepper.

Step 12

Step 12
Mix everything thoroughly.

Step 13

Step 13
Place 1-1.5 tbsp on the edge of the cabbage leaf from the stalk side. l. fillings.

Step 14

Step 14
Fold the sheet into an envelope.

Step 15

Step 15
Form all the other cabbage rolls in the same way.

Step 16

Step 16
Now prepare the sauce. You can replace tomato juice with the same amount of fresh tomatoes, minced or grated on a fine grater. Or dilute 100 g of tomato ketchup in 500 ml of water.

Step 17

Step 17
Place 1-2 cabbage leaves on the bottom of the pan to prevent the cabbage rolls from burning. Place the cabbage rolls. Pour tomato juice over the cabbage rolls. If there is not enough juice and it does not reach the top cabbage rolls, you can add more or pour in water. Add bay leaves, two types of pepper and salt.

Step 18

Step 18
Place the pan with cabbage rolls over medium heat and bring to a boil. Then reduce the heat and simmer the cabbage rolls at a low simmer under the lid for about 45 minutes. Bon appetit!

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