Créé avec l’IA
Chicken Cabbage Rolls
90 min 213 kcal par portion Moyen
Ingrédients
4 Portions
- large head of cabbage1 head
- ground chicken1 pound
- cooked white rice1 cup
- small onion, finely chopped1 small
- garlic, minced2 cloves
- egg1 large
- salt1 teaspoon
- black pepper0,5 teaspoon
- tomato sauce15 ounces
- chicken broth1 cup
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 2-3 minutes, or until the outer leaves are tender and pliable. Remove the cabbage from the water and let it cool. Carefully peel off 12 large leaves and set them aside.
- 3
In a large bowl, combine the ground chicken, cooked white rice, finely chopped onion, minced garlic, egg, salt, and black pepper. Mix well until all ingredients are evenly distributed.
- 4
Place a cabbage leaf on a flat surface and add about 1/4 cup of the chicken mixture to the center of the leaf. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining leaves and filling.
- 5
In a large baking dish, spread a thin layer of tomato sauce on the bottom. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce and chicken broth over the rolls.
- 6
Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour, or until the cabbage is tender and the filling is cooked through.
- 7
Remove the foil and bake for an additional 10-15 minutes to allow the top to brown slightly.
