These were extremely delish! This recipe isn’t complicated but it does take time to roll up each roll. I’ve made this before but never tried it with chicken and I loved it.
Spicy Stuffed Cabbage Rolls
Total time: approx 2.5 hours
1 medium head cabbage
1 pound of shredded chicken **
1/2 cup chopped onion
3 T uncooked brown rice
2 T chopped fresh parsley (2 t dried)
2 t salt
1/2 t pepper
1 3/4 cups plain tomato sauce ***
1 cup canned tomato chunks
2 T honey
1/2 cup grated Colby cheese (optional)
** original recipe calls for ground beef
*** I didn’t have tomato sauce on hand so I used tomato paste and added water to make it more saucy
First put the head of cabbage in a pot. Cover with water. Remove the cabbage and bring the water to a boil. Turn off the heat. Submerge the whole head of cabbage in the boiling water and cover. Let sit for 15-20 minutes.
Meanwhile, brown the chicken Serrano, and onion. Turn off the heat. Add the rice, parsley, garlic, cayenne pepper. salt, pepper, and egg.
When the cabbage is done “cooking”, remove it from the water. I emptied the water from the pot and left the cabbage in there. Very carefully, remove 12 leaves. Cut the thickest part of center rib out of each leaf, about 1 or 2 inches. There will be a little V in the middle of each leave. Divide the meat filling between the leaves and roll up jelly roll fashion, but tucking in the ends so the filling stays put. Place the rolls in a deep casserole dish.
Pour the tomato sauce (or paste in my case), tomato chunks, and honey over the rolls. Cover and bake at 350 for about an hour and a half. Remove the lid, sprinkle with cheese (optional… I chose not to do this) and bake another 5 minutes or until cheese is melted.
Photo Cred: Me
Positive vibes and happy eating!