If you are craving a comforting and hearty meal that boasts both flavor and wholesome goodness, the Chicken and Rice Stuffed Cabbage Rolls with Creamy Tomato Sauce Recipe is just what you need. This dish takes humble ingredients like cabbage, ground chicken, and rice, and transforms them into tender, savory parcels bathed in a luscious, creamy tomato sauce that feels like a warm hug on a plate. Every bite offers a beautiful balance of textures and flavors—soft cabbage leaves embracing a juicy, spiced filling, all perfectly complemented by the rich, velvety sauce. Whether it’s a cozy family dinner or a special Sunday meal, this recipe will quickly become one of your cherished go-tos.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each chosen to bring depth and texture to the dish. They work harmoniously to create those irresistible flavors and comforting vibes you expect from perfect cabbage rolls.
- 1 large cabbage: Fresh, sturdy leaves are key to wrapping your filling without tearing and add a subtle earthiness.
- 1 pound ground chicken: Lean and tender, it forms the meaty base of our savory filling.
- 1 cup long-grain rice: Adds body and absorbs flavors while providing a chewy texture inside the rolls.
- 1 medium onion, diced: Brings sweetness and depth when sautéed for the filling.
- 3 small garlic cloves, minced: Adds a punch of aromatic flavor that elevates the filling.
- 3 small carrots, grated: Adds natural sweetness and a nice bite to the stuffing.
- 3 tablespoons mayonnaise: Helps bind the filling with a creamy touch to keep it moist.
- 1 1/2 teaspoons salt: Essential for seasoning and pulling all flavors together.
- 1 teaspoon black pepper: Adds subtle warmth and spiciness to the filling.
- 1/4 teaspoon paprika: Gives a mild smoky undertone and vibrant color.
- 1 small onion, diced (for sauce): Used for the sauce’s base, turning it sweet and savory.
- 1/4 cup tomato sauce: Provides the rich, tangy foundation of the creamy tomato sauce.
- 1/4 cup heavy cream: Makes the sauce decadently smooth and luxurious.
- 1 cup water: Lightens the sauce and helps it cook perfectly over the baked rolls.
- 2 tablespoons fresh dill, chopped: Adds a fresh herbal note that brightens the whole dish.
- 1/2 teaspoon salt (for sauce): Balances the sauce flavor harmoniously.
- Sour cream for serving: A cool, tangy finish that complements the warm cabbage rolls beautifully.
How to Make Chicken and Rice Stuffed Cabbage Rolls with Creamy Tomato Sauce Recipe
Step 1: Prepare the Cabbage
Start by peeling away the outer cabbage leaves gently to avoid tearing. Boil a large pot of water and blanch these leaves for about 5 minutes until they soften and become pliable, perfect for rolling. Set them aside to cool — this will make stuffing a breeze and ensure they don’t crack during cooking.
Step 2: Cook the Rice
While the cabbage is cooling, cook your long-grain rice according to the package instructions. Make sure it cools completely before mixing it with the ground chicken; this prevents the filling from becoming mushy and helps hold its shape inside the rolls.
Step 3: Make the Filling
In a skillet, sauté the diced onion until golden and fragrant, then add minced garlic and grated carrots, cooking until soft and tender. Let this mixture cool before combining with the ground chicken, cooled rice, mayonnaise, salt, black pepper, and paprika. Stir thoroughly to create a flavorful, cohesive filling ready to be wrapped.
Step 4: Stuff the Cabbage Leaves
Place about 1 1/2 tablespoons of your chicken and rice filling right in the heart of each cabbage leaf. Roll the leaf up tightly, tucking in the sides as you go, and secure with a toothpick if necessary. This ensures that your perfect little packages stay intact during cooking.
Step 5: Brown the Rolls
Heat a skillet over medium heat and brown each stuffed cabbage roll gently until they develop a light golden crust. This step adds extra flavor and texture to your dish, creating a satisfying contrast with the tender cabbage and juicy filling inside.
Step 6: Make the Creamy Tomato Sauce
In the same skillet, sauté the diced onion until soft and caramelized. Then add tomato sauce, salt, and water, stirring to combine. Remove from heat and whisk in the heavy cream, turning the sauce silky and rich — the perfect partner for your rolls.
Step 7: Bake the Cabbage Rolls
Place your browned cabbage rolls snugly into a baking dish. Pour the creamy tomato sauce over the top, sprinkle fresh chopped dill and a touch of black pepper, then bake at 350°F (175°C) for 30 to 45 minutes. The rolls will finish cooking, absorbing the luscious sauce and becoming wonderfully tender.
Step 8: Serve with Sour Cream
Once baked, serve your Chicken and Rice Stuffed Cabbage Rolls with Creamy Tomato Sauce Recipe hot, topped with a generous dollop of cool sour cream. This final touch cuts through the richness and adds a delightful tang that perfectly rounds out each bite.
How to Serve Chicken and Rice Stuffed Cabbage Rolls with Creamy Tomato Sauce Recipe
Garnishes
Fresh dill or parsley sprinkled over the rolls adds both color and herbaceous brightness. A dollop of sour cream on each serving brings creaminess and cool contrast. For a touch of extra flavor, a sprinkle of smoked paprika or crushed red pepper can provide a mild kick and enhance the visual appeal.
Side Dishes
This dish pairs beautifully with buttery mashed potatoes or crusty bread to soak up the sauce. A light green salad with lemon vinaigrette helps balance the richness, while steamed or roasted vegetables like green beans or asparagus add fresh crunch and color to your plate.
Creative Ways to Present
Try serving individual cabbage rolls in small ramekins for an elegant presentation or stack them in a shallow bowl layered with extra creamy tomato sauce for a rustic, family-style experience. Decorating the edge of the serving dish with fresh herbs makes it feel extra special for your guests.
Make Ahead and Storage
Storing Leftovers
Leftover rolls keep very well stored in an airtight container in the refrigerator for up to 3 days. The flavors meld together beautifully overnight, making the dish even more delicious the next day.
Freezing
You can freeze the cooked cabbage rolls after they have fully cooled. Wrap them tightly individually or place them in a freezer-safe container with sauce, then freeze for up to 2 months. This makes for a perfect ready-to-bake meal on busy days.
Reheating
For best results, reheat thawed cabbage rolls in a covered baking dish at 350°F (175°C) until warmed through, about 20-25 minutes. Alternatively, microwave on medium power until hot, but baking helps maintain texture and flavor integrity.
FAQs
Can I use a different type of meat?
Absolutely! Ground turkey or beef can be used instead of chicken, but keep in mind that cooking times may vary slightly and the flavor profile will change accordingly.
Do you have to blanch the cabbage leaves?
Yes, blanching softens the leaves, making them easier to roll without tearing. It also reduces bitterness and helps the cabbage cook evenly in the oven.
Is it possible to make this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as your tomato sauce and other canned ingredients do not contain gluten additives. Always check labels to be sure.
Can I skip the mayonnaise in the filling?
You can, but it helps with moisture and binding. If you prefer, substitute with Greek yogurt or a little olive oil to keep the filling from being dry.
How long do the cabbage rolls keep in the fridge?
Stored properly in an airtight container, they can last up to 3 days, maintaining great taste and texture.
Final Thoughts
Chicken and Rice Stuffed Cabbage Rolls with Creamy Tomato Sauce Recipe is truly one of those dishes that feels like home in every bite. Easy to prepare and bursting with flavor, it’s perfect for sharing around the dinner table with family or friends. I encourage you to try this recipe soon—it’s the kind of meal that warms your heart and satisfies your appetite all at once. Trust me, once you make these cabbage rolls, they’ll become a beloved classic in your kitchen too.
Print
Chicken and Rice Stuffed Cabbage Rolls with Creamy Tomato Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Description
Tender cabbage leaves stuffed with a flavorful mixture of ground chicken, rice, and vegetables, gently browned and then baked in a creamy tomato sauce infused with fresh dill. This hearty and comforting dish is perfect for a satisfying family dinner and is served with a dollop of sour cream for added richness.
Ingredients
For the Cabbage Rolls:
- 1 large cabbage
- 1 pound ground chicken
- 1 cup long-grain rice
- 1 medium onion, diced
- 3 small garlic cloves, minced
- 3 small carrots, grated
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon paprika
For the Sauce:
- 1 small onion, diced
- 1/4 cup tomato sauce
- 1/4 cup heavy cream
- 1 cup water
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- Black pepper, to taste
For Serving:
- Sour cream, as desired
Instructions
- Prepare cabbage: Remove the outer leaves of the cabbage. Bring a large pot of water to a boil and cook the cabbage leaves for about 5 minutes until they are softened but still hold their shape. Carefully remove the leaves and set them aside to cool.
- Cook rice: Prepare the long-grain rice according to the package instructions. Once cooked, allow the rice to cool completely before using it in the filling.
- Make filling: In a skillet, sauté the diced onion over medium heat until it becomes golden brown. Add the minced garlic and grated carrots, cooking for another 5-6 minutes until softened. Remove from heat and let the mixture cool completely. In a large mixing bowl, combine the cooled rice, ground chicken, sautéed vegetables, mayonnaise, salt, black pepper, and paprika. Mix thoroughly until all ingredients are well incorporated.
- Stuff cabbage leaves: Place approximately 1 1/2 tablespoons of the chicken and rice mixture in the center of each softened cabbage leaf. Roll the leaf tightly around the filling and secure with toothpicks if needed to hold the rolls together.
- Brown rolls: Heat a skillet over medium heat and brown the stuffed cabbage rolls on all sides until they develop a slight golden crust. This step adds flavor and helps set the shape of the rolls.
- Make sauce: Using the same skillet, sauté the diced onion until golden brown. Add the tomato sauce, salt, and water, then remove from heat. Whisk in the heavy cream until the sauce is smooth and well combined.
- Bake: Arrange the browned cabbage rolls in a baking dish. Pour the creamy tomato sauce evenly over the rolls. Sprinkle chopped fresh dill and additional black pepper on top. Bake in a preheated oven at 350°F (175°C) for 30 to 45 minutes, or until the rolls are heated through and fully cooked.
- Serve: Remove the baking dish from the oven and let it cool slightly. Serve the cabbage rolls warm, topped with a generous dollop of sour cream for added creaminess and flavor.
Notes
- Make sure to let the rice and sautéed vegetables cool completely before mixing with raw chicken to ensure food safety and proper binding of the filling.
- If the cabbage leaves are too thick or large, you can thin them by carefully slicing the thicker ribs to make rolling easier and prevent tearing.
- To keep the rolls secure during frying and baking, you can use toothpicks or kitchen twine, but remember to remove toothpicks before serving.
- You can substitute ground chicken with ground turkey or a lean ground pork for variation.
- The sauce can be adjusted for tanginess by adding a teaspoon of lemon juice or a small amount of vinegar if desired.
