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
Scale
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.
