For an enhanced flavor profile, consider adding a tablespoon of Worcestershire sauce to the meat mixture. If you prefer a richer sauce, stir in a dollop of sour cream into the tomato sauce before baking. Leftovers can be stored in the refrigerator for up to 3 days.
Super Easy Polish Cabbage Rolls
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PREP TIME45 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS85
Experience the heartwarming flavors of Poland with these simplified chicken cabbage rolls. A comforting and delicious dish that captures the essence of traditional flavors, without the traditional fuss. Perfect for a satisfying family meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol106 mg
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Fiber6 g
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Protein25 g
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Saturated Fat3 g
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Sodium408 mg
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Sugar9 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
02
Step
23 mins
In a saucepan, bring rice and water to a boil over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, approximately 20-25 minutes. Allow rice to cool slightly.
03
Step
5 mins
Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and carefully place the cabbage in the boiling water. Gently remove the outer leaves as they soften and become pliable. Set the leaves aside.
04
Step
53 mins
Heat butter in a skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. In a large bowl, combine the cooked onion, ground chicken, cooked rice, eggs, pressed garlic, salt, pepper, and dried marjoram. Mix thoroughly.
05
StepPlace a generous portion of the meat mixture in the center of each softened cabbage leaf. Roll the leaf, tucking in the ends to create a secure enclosure for the filling. Secure each roll with a toothpick, if needed. Arrange the cabbage rolls in the prepared baking dish. Pour tomato sauce evenly over the rolls.
06
StepBake, covered, in the preheated oven until the meat is fully cooked and no longer pink, approximately 45-60 minutes. For optimal results, an instant-read thermometer inserted into the center of the casserole should register at least 160 degrees F (70 degrees C).
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RECIPE REVIEWS
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Please Rate
Pearline Pfeffer
May 15, 2025A great weeknight meal! I will definitely be making these again.
Jeremy Conroy
May 12, 2025I added a little bit of smoked paprika to the meat mixture for extra flavor. It was a hit!
Sonny Veum
Apr 13, 2025My family loved these! The chicken makes them lighter than the traditional beef version.
Gerry Toy
Mar 31, 2025I used brown rice instead of white rice, and it worked out perfectly fine.
Laron Prohaska
Dec 26, 2024These cabbage rolls are so much easier than my grandma's recipe! Still delicious!
Lauren Mann
Dec 17, 2024The instructions were easy to follow, and the rolls came out perfectly.
Sibyl Oconner
Oct 13, 2024The cabbage leaves were easier to remove if I froze the cabbage head for about an hour before boiling.
Benedict Weimann
Sep 21, 2024Next time, I will try adding some chopped mushrooms to the filling.