CHICKEN CABBAGE ROLLS RECIPES

Steps:

• 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 baking dish.
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
• Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
• Heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
• Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into prepared baking dish. Pour tomato sauce over the rolls.
• Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of casserole should read at least 160 degrees F (70 degrees C).