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Stuffed Cabbage Rolls with Ground Chicken and Rice (Stovetop)

Tender and appetizing — a celebration every day! Stovetop stuffed cabbage rolls with ground chicken and rice make a wonderful main course for the whole family — tasty, hearty, and budget-friendly. No side dish needed; the cabbage leaves take its place. And they're simple to make!

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Stuffed cabbage rolls with minced chicken and rice in a saucepan
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Stuffed cabbage rolls with minced chicken and rice in a saucepan Stuffed cabbage rolls with minced chicken and rice in a saucepan Stuffed cabbage rolls with minced chicken and rice in a saucepan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 5 g
Fats 12 % 2 g
Carbohydrates 59 % 10 g
82 kcal
GI: 50 / 50 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you make stovetop stuffed cabbage rolls with ground chicken and rice? First, gather the ingredients from the list. It's best to use a young, fresh head of cabbage that hasn't been sitting around. The head should be intact, with no deep cracks. Peel off the bruised outer leaves.

  2. Step 2:

    Step 2

    Put the head of cabbage into a large, deep pot, cover it with cold water, and set it over the heat. Bring the water to a boil and cook the head for 10–15 minutes, until the leaves start to peel away easily. The leaves should be soft, easy to fold into a packet, and able to hold their shape.

  3. Step 3:

    Step 3

    Then take the head apart into individual leaves. Cut out the thick rib at the base of each leaf, or pound it flat with a meat mallet, to make the rolls easier to wrap.

  4. Step 4:

    Step 4

    While the cabbage cooks, make the filling. You can use store-bought ground chicken or grind your own from breast or thigh fillets. Use any rice you like — mine is golden. You can swap the fresh garlic for 1 tsp of dried.

  5. Step 5:

    Step 5

    Cover the rice with plenty of cold water, bring to a boil, and cook over low heat for about 10 minutes, until half-done.

  6. Step 6:

    Step 6

    Then tip the rice into a sieve and let all the water drain off.

  7. Step 7:

    Step 7

    Grind the chicken fillet in a meat grinder or blender. You can use breast and thigh fillets together — the filling will come out juicier.

  8. Step 8:

    Step 8

    Dice the onion small.

  9. Step 9:

    Step 9

    Grate the carrot on the coarse side of a grater.

  10. Step 10:

    Step 10

    Heat the vegetable oil in a skillet and sauté the onion and carrot until soft, 5–7 minutes. If you don't care for onion, you can leave it out of the filling entirely. Or fry the onion in the skillet first, then, once it's given its aroma to the oil, remove it and fry the carrot in that oil.

  11. Step 11:

    Step 11

    In a bowl, combine the ground chicken, rice, and sautéed vegetables. Add the minced garlic, paprika, salt, and ground pepper.

  12. Step 12:

    Step 12

    Mix everything together thoroughly.

  13. Step 13:

    Step 13

    Place 1–1.5 tablespoons of filling on the stem end of a cabbage leaf.

  14. Step 14:

    Step 14

    Fold the leaf up into a packet.

  15. Step 15:

    Step 15

    Form all the remaining rolls the same way.

  16. Step 16:

    Step 16

    Now make the sauce. You can replace the tomato juice with the same amount of fresh tomatoes, ground or grated on the fine side. Or stir 100 g of tomato ketchup into 500 ml of water.

  17. Step 17:

    Step 17

    Lay 1–2 cabbage leaves on the bottom of the pot so the rolls don't scorch. Arrange the rolls on top. Pour the tomato juice over them. If there isn't quite enough juice to reach the top layer of rolls, you can add more juice or pour in some water. Add the bay leaves, both kinds of pepper, and salt.

  18. Step 18:

    Step 18

    Set the pot of cabbage rolls over medium heat and bring to a boil. Then lower the heat and simmer the rolls at a gentle boil, covered, for about 45 minutes. Enjoy!

  • You can swap the chicken fillet for turkey fillet or another ground meat, but keep in mind that the cooking time and the calorie count of the dish will change.
  • Since everyone's threshold for saltiness, sweetness, bitterness, spice, acidity, and heat is different, always add spices and seasonings with your own taste as the guide! If you're using a seasoning for the first time, remember that there are some it's especially important not to overdo (chili pepper, for one).
  • For tips on choosing the perfect pot for soup, porridge, or pickling cucumbers, read our article about pots.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Frozen green cabbage in a package - 45  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • Raw fortified white rice - 363  kcal/100g
  • Boiled fortified white rice - 109  kcal/100g
  • Raw parboiled long-grain white rice - 369  kcal/100g
  • Boiled parboiled long-grain white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Ready-to-eat instant rice - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Paprika - 289  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Allspice - 263  kcal/100g
  • Tomato juice - 21  kcal/100g

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