Chicken Cabbage Rolls Recipe


  • 2 pounds of ground chicken
  • 1/4 cup of white rice
  • 1 red bell pepper
  • 2 carrots
  • 2 onions
  • 2 teaspoons + 2 Tablespoons tomato paste
  • Salt
  • Black pepper
  • 2 Tablespoon of extra virgin olive oil
  • 1 large cabbage head

Chicken Cabbage Rolls Recipe


  1. Boil 1/4 cup of rice.
  2. In a mixing bowl, add 2 pounds of ground chicken thighs.
  3. Grate 1 onion into the bowl with chicken.
  4. Add 1 teaspoon of sea salt.
  5. Add 1 teaspoon of black pepper.
  6. Add 2 teaspoons of tomato paste.
  7. Add boiled rice to the bowl.
  8. Mix together well.
  9. In a pot filled with water, boil a head of 1 cabbage for 1 hour ( carve the core out before boiling). The cabbage will be soft.
  10. Carefully take each leave from the cabbage, if a leave is two big you could cut it in half. Also, cut the harder part off.
  11. In the center of a leave add 1 Tablespoon of meat mix. Fold the sides and than roll the long side. Like an egg roll. Stack in a dutch oven pot or a regular pot works too. If you don’t have enough cabbage leaves, you could just make meat into meatballs and add to the pot.

For the sauce:

  1. In a kettle boil water.
  2. Chop up 1 onion, grate 2 carrots, chop 1 red bell pepper.
  3. In a pan, heat up 2 Tablespoons of extra virgin olive oil.
  4. First sauté the onions, 2 minutes.
  5. Add to the onions chopped carrots, sauté for another 2 minutes.
  6. Add to the onions and carrots chopped red bell pepper and 2 Tablespoons of tomato paste. Sauté for another 3-4 minutes.
  7. Pour over the cabbage rolls, and add boiled water from the kettle; just enough to cover everything. Add salt and pepper to taste.
  8. Bring to a boil, than turn heat down to the lowest and cook for 1 hour.

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