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Chicken Stuffed Cabbage Rolls

Tasty cabbage rolls made with ground chicken—a great hot dish! Chicken stuffed cabbage (golubtsy) works for both a special occasion and an everyday menu. You can use chicken from any part of the bird. These rolls taste more tender than ones made with beef or pork, especially if you grind the meat from breast fillets. They're also more economical than other meats. Serve them hot as a main course, with vegetables or a salad, and you can spoon sauce over them too.

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Stuffed cabbage rolls with chicken
Stuffed cabbage rolls with chicken Stuffed cabbage rolls with chicken Stuffed cabbage rolls with chicken Stuffed cabbage rolls with chicken
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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 35 % 7 g
Fats 10 % 2 g
Carbohydrates 55 % 11 g
90 kcal
GI: 40 / 60 / 0
    1. Rinse the rice, add 2 cups of water, and cook until half done. 2. Cut out the core of the cabbage so the leaves come away easily. Lower the head into a pot of water, bring to a boil, and simmer over low heat until the leaves turn slightly translucent and soft, peeling them off one at a time. 3. Put the blanched cabbage leaves in a bowl, let them cool, and trim away the thick ribs. 4. Dice the onion small, grate the carrot, and sauté them in vegetable oil for 10 minutes. 5. Mix the sautéed vegetables with the cooked rice and let cool. 6. Run the chicken through a meat grinder. 7. Combine the ground chicken with the vegetables, add the egg, and season with salt and pepper to taste. Mix the filling thoroughly. 8. Wrap a tablespoon of filling in each prepared cabbage leaf, form the rolls, and stack them in a pot lined with a few cabbage leaves on the bottom. 9. Mix the sour cream with the tomato juice, season the sauce with salt to taste, and pour it over the rolls in the pot. Add a little water, sprinkle with spices, cover, and bring to a simmer. 10. Cook the chicken cabbage rolls over low heat for 30 minutes from the moment they start to simmer. 11. Serve the chicken cabbage rolls hot.

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

  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Table salt - 0  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Tomato juice - 21  kcal/100g

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