Chicken 'n' Rice Filled Cabbage Rolls

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Bring 6 cups water to a boil in Dutch oven over high heat.
  • Add cabbage leaves and reduce heat to low. Simmer, covered, 10 to 12 minutes or until cabbage leaves are tender. Drain, rinse under cold running water.
  • Cook and stir onion and garlic in oil in large skillet over medium heat 6 to 8 minutes or until tender.
  • Remove 1/2 cup onion mixture. Add tomato sauce, water, brown sugar, lemon juice and allspice to onion mixture in skillet.
  • Cook, uncovered 10 minutes, stirring occasionally.
  • Preheat oven to 350. Spread 1/3 cup tomato sauce over bottom of 13x9-inch baking dish.
  • Combine reserved onion mixture, chicken, rice, egg, salt and black pepper; mix well.
  • Place about 1/3 cup mixture in center of each cabbage leaf. Fold sides over filling; roll up.
  • Arrange cabbage rolls, seam side down, on sauce in pan. Spoon remaining sauce evenly over cabbage rolls.
  • Cover dish with foil. Bake 1 hour 15 minutes or until very tender.
Advertisement