Stuffed cabbage rolls with chicken

Stuffed cabbage rolls with chicken – a reinvented traditional recipe

Stuffed cabbage rolls are a symbol of traditional gastronomy, bringing families together during moments of celebration and festivity. These delights, filled with meat and rice, are often associated with holiday meals, but today I will show you how to prepare them in their lighter and healthier version with chicken. Whether you enjoy them with sour cream or warm polenta, these chicken stuffed cabbage rolls are sure to become a favorite.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes
Servings: 4-6

Ingredients:

- Cabbage leaves (about 10-15 large leaves, depending on the size of the rolls)
- 500g ground chicken (or you can use boneless thighs and 1 chicken breast for a richer flavor)
- 1 cup of rice (about 150g)
- 1 medium onion, finely chopped
- Spices to taste (pepper, seasoning, sweet or hot paprika – to taste)
- 1-2 tablespoons of oil (to prevent the meat from drying out)
- Fresh dill and dried thyme (for flavor)

Preparation:

1. Prepare the ingredients: Start by washing the rice under cold water to remove the starch. This will help prevent the rice from becoming sticky during cooking. Let it drain well.

2. Sauté the onion: In a pan, add 1-2 tablespoons of oil and sauté the finely chopped onion over medium heat until it becomes translucent and lightly golden. This step will add a delicious flavor to your rolls.

3. Mix the filling: In a large bowl, combine the ground chicken, drained rice, sautéed onion, dill, and dried thyme. Add your preferred spices. It's essential to bring your personal touch to this recipe, so don’t hesitate to experiment with the spices.

4. Fill the cabbage leaves: Choose the larger and prettier cabbage leaves. Cut the thicker stem to make them easier to roll. Place a spoonful of filling on the edge of the leaf and roll tightly, making sure to tuck in the edges to prevent the filling from spilling out.

5. Arrange the rolls: On the bottom of a large pot, place a few finely chopped cabbage leaves to prevent the rolls from sticking. Arrange the filled rolls side by side, forming layers.

6. Prepare the liquid: In a bowl, mix water with tomato juice. The proportions are up to you, but a good idea is to use 2 parts water and 1 part tomato juice. If the cabbage is sweet, you can also add a little seasoning for extra flavor. If you have pickled cabbage, you can skip this ingredient.

7. Cook the rolls: Pour the water and tomato juice mixture over the rolls, making sure they are covered. Place a plate on top to keep them at the bottom of the pot and let them simmer on low heat for about 1 hour. You can check occasionally, and if you prefer the rice less cooked, you can stop earlier.

8. Serve: Once the rolls are ready, let them cool for a few minutes. Serve them warm, with sour cream and perhaps a portion of polenta for a pleasant contrast of textures and flavors.

Practical tips:

- Cabbage: If you have fresh cabbage, you can blanch it for a few minutes in salted water to make it more pliable. Also, the leaves can be left to pickle for a few days to add a tangy note to the rolls.
- Meat: Using chicken makes the rolls lighter, but you can experiment with pork or beef for a more intense flavor.
- Spices: Don’t be afraid to add spices like smoked paprika or fresh herbs, such as parsley, to give a distinct flavor.

Serving combinations:

These chicken stuffed cabbage rolls pair excellently with a glass of white or red wine, depending on your preferences. Additionally, a fresh cabbage salad can add a crunchy and refreshing note to the meal.

Calories and nutritional benefits:

Per serving, the rolls contain approximately 300-400 calories, depending on the ingredients used. They are a good source of protein from the meat and carbohydrates from the rice, while the cabbage provides fiber and essential vitamins, positively impacting digestion.

Frequently asked questions:

- Can I make vegan rolls? Yes, you can replace the meat with chopped mushrooms and vegetables, and the rice can be mixed with lentils or quinoa for an extra protein boost.
- How can I store the rolls? The rolls can be kept in the fridge for 3-4 days. You can freeze them for later use, but make sure to let them cool completely before placing them in airtight containers.

These chicken stuffed cabbage rolls are not just a simple recipe, but a tradition full of love and warmth, perfect for sharing with loved ones. So, get ready to embark on the cooking adventure and enjoy every step of the process! Enjoy your meal!