πŸ₯¬ Stuffed Cabbage Rolls

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πŸ‘©β€πŸ³Β Step-by-Step Instructions

1. Make the Sauce

  • Heat olive oil in a large pot over medium.
  • SautΓ© onion until translucent (2–3 min), then add garlic.
  • Stir in crushed tomatoes, tomato sauce, tomato paste, herbs, salt, pepper, brown sugar, Worcestershire, and vinegar.
  • Bring to a boil, then simmer forΒ 10–15 minutes, stirring occasionally.

2. Prep the Cabbage

  • Boil a large pot of water.
  • Add whole cabbage and cook forΒ 4–5 minutes, until leaves are pliable.
  • Remove and peel offΒ 10 large leaves.
  • Trim thick ribs with a small knife.

3. Make the Filling

  • In a bowl, mix ground chicken, rice, onion powder, garlic, salt, pepper, Worcestershire, paprika, herbs, half the parsley, and egg.
  • Stir inΒ Β½ cup of tomato sauce.

4. Assemble the Rolls

  • Place a cabbage leaf on a flat surface.
  • AddΒ β…“ cupΒ of filling to the center.
  • Shape into a log and roll the leaf around it, tucking in sides.
  • Repeat with remaining leaves.

5. Bake to Perfection

  • Preheat oven toΒ 350Β°F (175Β°C).
  • Spray aΒ 9Γ—13-inchΒ baking dish with nonstick spray.
  • Arrange rolls seam-side down.
  • Pour remaining tomato sauce over the top.
  • Cover and bake forΒ 2 hours.

6. Finish & Serve

  • Sprinkle with remaining parsley.
  • Let rest forΒ 15 minutesΒ before serving.

🍽️ Tips & Twists

  • Make it Moroccan: Add cinnamon or ras el hanout to the filling for warmth.
  • Vegetarian version: Use lentils or mushrooms instead of meat.
  • Sauce shortcut: Use your favorite jarred marinara if short on time.
  • Serving idea: Pair with crusty bread or a crisp cucumber salad.

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