Stuffed cabbage rolls with minced chicken

We have already prepared a traditional version of cabbage rolls with minced meat. But you can also cook them with minced chicken. This is a dietary version of production. If you are on a diet, or simply want to “unload”, give your body a break, then this recipe is just for you.

Although it can also be varied, or you can make the dish completely dietary, in other words, do not use oil, and before creating minced chicken, remove all the skin from the chicken carcass. Or fry it in oil and leave the skin if you like it thicker. And in both versions, the dish will taste even leaner than when we cook it with minced meat.

Therefore, we need to take this into account when we cook. The fact is that in order to be full, a man needs to eat one or two more of these “dubies” than meat ones. Therefore, do it with reserves. From the amount of ingredients that I give, you will get 10-12 pieces, depending on the size of the cabbage leaf and how big you get them.

I would not recommend making cabbage rolls very large and thick. Length 7-8 cm - will be just what you need. This size will allow them to cook moderately and be easy to eat. At the moment, it’s the beginning of summer, and the cabbage is being sold young and juicy. The forks are no longer small, but medium in size. This is exactly what our products of the right size will be made from.

How to properly wrap products, and what methods there are for this, as well as how to prepare leaves for them - I will also tell you in this article.

Recipe for stuffed cabbage rolls with minced chicken

cabbage - 1 medium fork
minced chicken – 400 gr
rice - 2/3 cup
onion - 2 pcs
carrots - 1 piece (medium)
tomato -1 pcs (Or tomato paste)
bell pepper - 1 piece
egg - 0.5 pcs
vegetable oil - 3-4 tbsp. spoons
spices - for chicken
salt, ground dark pepper - to taste
reddish capsicum
bay leaf - 1 pc.
greens - for sprinkling
sour cream - for the finished dish

1. To prepare a dish, first of all you need to choose the right cabbage forks. If you have the opportunity to go through and touch the forks being sold yourself, then this will be very excellent. You can choose what you need. Choose a flexible fork. If it is very hard, it will be difficult to remove the leaves from it. And with a flexible one, you just pry the leaf, it comes off easily and does not tear.

If you buy cabbage from behind the counter, then simply ask the merchant to select cabbage of suitable hardness for you. Tell him what you are going to cook, he will give you what you need.

2. Pour half a large pot of water and let it boil. Carefully, so as not to burn your hands, lower the fork, stem side down, into boiling water. Cook the cabbage for about 7 minutes, then turn it over using a slotted spoon or a spoon with a long handle. Do this carefully, don't rush. Cook for another 5 minutes.

It happens that the stalk is cut out in advance. In this form, it will quickly become softer inside. If you like this method, use it.

3. We take the cabbage out onto a huge dish. Let's give it a chance to cool down. We do not throw away the water in which it was boiled. We will continue to use the purchased cabbage broth.

4. While the cabbage is cooling, grind the chicken in a meat grinder. Either remove the skin from the carcass or remove it partially - decide for yourself. You can naturally use ready-made minced meat. But still, if you have time, it is better to create it without the help of others. Then you will literally know what kind of meat it is made from.

5. Cut the onion into very small cubes. Someone also grinds onions in a meat grinder. I like to cut onions, in this case the minced meat does not separate, does not become watery, but remains a suitable mixture.

6. We take short-grain rice, the kind that sticks together perfectly. I use the Krasnodar variety. Usually rice is boiled until half cooked. It is believed that unboiled rice draws out all the juice from the meat, and the inside comes out dry. I don’t boil rice, and the inside doesn’t come out dry. But if we have long grain rice, it is naturally better to boil it. But not really, otherwise the inside will become mushy during the cooking process.

7. And so, all the ingredients for the minced meat are ready. Let's connect them. Salt and pepper to taste. Add chicken spices and dried herbs. Break the egg into a separate bowl and beat it with a fork. And pour half into the minced meat. A whole egg will be a lot. The minced chicken is very tender, soft, and if you add a whole egg, it will be watery.

The egg must be added so that the minced meat is not dry. Spices - for smell. Mix the minced meat and leave it covered with a napkin or lid for 10-15 minutes so that it sits and absorbs the juice.

8. During this period of time the cabbage has cooled down and we can start removing the leaves from it. We cut them at the very base, next to the stalk. And carefully remove it. Then we cut off the rough thickening on top. Stack the leaves on top of each other.

9. When everything is ready, we begin to create cabbage rolls. Lay out the cabbage leaf, cut side towards you. Place a heaping tablespoon of minced meat at the base. There is no need to save the filling. We make cabbage rolls, not boiled cabbage leaves. We make one turn, then we bend one edge and the other into an “envelope”, and roll up the workpiece. We do everything one by one and put it on a plate. Below will be a video with other wrapping methods.

10. If you cook cabbage rolls in a cauldron or thick-walled pan, then you can fry them directly in it. If you cook in a separate pan, then fry it in the pan, and later transfer it to the pan.

How to wrap cabbage rolls

There are several methods for wrapping cabbage rolls. We usually use the most popular of them - envelope wrapping. But you can wrap them differently. For clarity, I suggest watching a video on this topic.

How to cook cabbage in the microwave

We boiled the cabbage and separated the leaves from it using the “old as time” method. And nowadays, virtually everyone in the house has a microwave. And you can cook cabbage leaves for our dish in it. It's quite simple to create.

First you need to create notches around the stalk. This is necessary so that the leaves can be removed perfectly. Place cabbage forks in the microwave for 7-8 minutes. The power must be full.

We take out the cabbage and place it under running cool water.

We remove those leaves that are easily removed. Then we repeat everything.

It may be the same in terms of time, but maybe someone will find this method the most exciting.

Now we know how to cook cabbage leaves and how to wrap cabbage rolls. And most importantly, we know how to cook them. All that remains is to prepare and test. Although there was one more ingredient left, about which nothing was said. This is probably the most important component of any dish. Yes, yes...You're right! This is not a bad mood and the kindest thoughts. Now everything...

How to cook cabbage rolls with minced chicken. Recipe with photo.

Hello dear readers. It’s autumn at the moment, which means it’s harvest time, although we don’t have our own garden, we buy vegetables from friends who grow everything in their own garden. Lately, every week we stuff the peppers with minced chicken and rice. It turns out very tasty, and with sour cream, it’s absolutely delicious. If you are interested in a recipe for stuffing peppers, you can find it in the blog article “Savory Stuffed Peppers with Meat and Rice.” Only in that recipe the minced meat is not chicken, but mixed (pork and beef). Recipe with step-by-step photos.

Now I decided to make cabbage rolls with minced chicken, the recipe is the same as always with photos. Recently we are trying to cook with turkey meat. And in order to compare whether cabbage rolls made from minced chicken and turkey differ, I am now preparing them from minced chicken. Delicious, juicy cabbage rolls came out, but in my opinion, made from ground turkey still tastes better. Maybe it’s because it’s a new taste, or maybe it depends on the food.

In order for cabbage rolls or peppers to come out tasty and soft with minced chicken, or the same cutlets, you need to add lard ground in a meat grinder to the minced meat. If you don't like it, you don't have to add it. But lard in minced meat is like a layer of fat in the neck, from which shish kebab is prepared. Fat, when heated, makes the meat soft.

And it all depends on the cabbage; juicy leaves are not suitable, because when you wrap the cabbage rolls, the leaves break; cabbage with thin leaves is suitable for cabbage rolls.

How to cook cabbage rolls with minced chicken. Recipe with photo.

1 white cabbage
600 g minced chicken
200 grams of boiled rice (I have long rice)
1 carrot
1 onion
2 - 3 tbsp. spoons of vegetable oil
salt, pepper to taste

0.5 liters of homemade tomato
1 carrot
1 onion
2 tbsp. spoons of vegetable oil
1-2 bay leaves
1-2 aromatic peppercorns
2 - 3 tbsp. spoons of sugar
salt to taste

Greens, sour cream optional.

Cabbage can be cooked completely for cabbage rolls, removing the stalk, or you can carefully remove the leaves and boil them in boiling water. Everyone has their own secrets in making cabbage rolls, my mother-in-law shared some of them with me, only she knows how to cook delicious cabbage rolls, and now I can too.

Stuffed cabbage rolls with minced chicken

Stuffed cabbage rolls with minced chicken prepared according to this recipe turn out juicy, tender and very tasty. We usually stew cabbage rolls on the stove, but I suggest cooking them in the oven! In my opinion, the dish comes out tastier. Try it!

Ingredients

Manufacturing stages

Grind the chicken fillet in a meat grinder along with the onion. Salt the minced meat and pepper.

Cut the carrots into small cubes or grate them, fry lightly with 1 tablespoon of vegetable oil. Mix rice, fried carrots and add to minced meat. Pour in the tomato (you can dilute tomato paste with a small amount of water) and 1 tablespoon of vegetable oil. Mix the minced meat thoroughly.

Use a sharp knife to cut out the stalk of a whole cabbage fork. Place the cabbage in a large saucepan and add enough water to barely cover the fork. Bring to a boil, simmer for 5 minutes. Then remove the forks, cool, remove the top leaves (they are already boiled), remove the others and boil in the same water for about 5-7 minutes. If the cabbage is not very tight and the leaves can be removed from fresh cabbage without any problems, just remove them carefully and boil in salted water for 5-7 minutes. Cool and remove thickenings. Place a spoonful of minced meat on a cabbage leaf.

Stuffed cabbage rolls with chicken

Now we will talk about a wonderful and very homemade dish, cabbage rolls with chicken. Why cabbage rolls specifically with chicken? Why not :) Everyone ate cabbage rolls with pork or beef, but not everyone can enjoy trying cabbage rolls with chicken.

In fact, cabbage rolls with chicken do not actually differ from traditional ones, except that you can catch a slight difference in the tastes of the meat. But when combined with the rest of the interior ingredients, this taste difference becomes subtle. The color of the inside of cabbage rolls differs slightly; with chicken it has a more tender color than with pork.

For myself, I highlighted two main advantages of cabbage rolls with chicken over the traditional version of the dish. Firstly, this is the lowest cost for the same meat. After all, chicken is even cheaper than beef. I prepared the minced meat for these cabbage rolls from chicken fillet, the cost of which is at least half the price of good beef. I do not encourage saving on food, but I am for healthy rationalism. Secondly, with chicken, cabbage rolls are the easiest to digest. You could say this is a dietary version of the dish.

In general, I can say that cabbage rolls with chicken are a worthy dish that, although it takes a relatively long time to prepare, can bring great pleasure to those for whom it is intended, in other words, for you and your loved ones. This dish is a holiday. Naturally, you don’t cook cabbage rolls every day, but once a month you can indulge yourself in such an activity. You can also cheat and prepare a double portion of cabbage rolls with chicken, then freeze half and use it later, when you are too lazy or have no time to cook.

Production time: 120 minutes

Number of servings – 8

Ingredients:

500 g minced chicken
2 medium carrots
1 onion
0.5 cups rice
1 medium fork cabbage
30 ml sunflower oil
0.5 tbsp. salt
0.3 tsp ground dark pepper
3 tbsp. tomato paste
1 tbsp. Sahara

Stuffed cabbage rolls with chicken, step-by-step recipe with photos

Prepare minced chicken. I have minced chicken fillet, the total weight of which is 500 g.

Since the inside of cabbage rolls, in addition to the minced meat, consists of several other ingredients, you should also deal with them. Pour half a glass of rice into a glass of water and cook over low heat under a closed lid until the water is completely absorbed by the rice. We don't salt the rice.

Peel the carrots and grate them on a small grater. Fry for 3-4 minutes with the addition of a small amount of sunflower oil.

We also peel the onions. Grind it finely (I do this using a blender). Place minced chicken, boiled rice, fried carrots and onions in one huge container.

Add salt and ground dark pepper and mix everything thoroughly. The inside of the stuffed cabbage rolls with chicken is ready and will be waiting in the wings.

Now let's take care of the cabbage. Boil a forkful of cabbage in a pan of water. During the cooking process, carefully remove the cabbage leaves one by one. This will be easier to create if you cut the base of the fork around the growing point in advance.

We cut the first huge cabbage leaves lengthwise into two parts, leave the others whole, but cut off the thickenings and the base of the leaf.

We take portions of the insides (approximately 1.5 - 2 tablespoons per serving) and wrap them in cabbage leaves. There are a huge number of methods for wrapping the filling in a cabbage leaf. The method I use is shown step by step in the following photo.

After all the cabbage leaves have received their portion of the inside, the cabbage rolls should be fried. Quite often this step is ignored, but not by me. Thanks to this frying, the cabbage in the prepared cabbage rolls becomes even tastier and more tender. Frying time: 3-4 minutes on each side over medium heat.

If you decide to freeze some of the cabbage rolls, then this should be done specifically after this step. Then the next time, when you take them out of the freezer, all you have to do is bake the cabbage rolls in sauce in the oven or simmer them in a frying pan in the same tomato sauce.

Place the fried cabbage rolls tightly in a roasting pan (I cooked in a saucepan). Fill them with water and add 3 tablespoons of tomato paste (with a small heap), a tablespoon of sugar and 0.3 tablespoon of salt, add a little ground dark pepper. Cover the frying pan (pan) with a lid and mix the water with the pasta using radial movements. Or we just do it in advance (mix water with pasta, salt, sugar and pepper, and later pour this sauce over the cabbage rolls).

We put the cabbage rolls with chicken in the oven and bake them for at least an hour, but it’s better to simmer them longer, up to an hour and a half. Just check the water level in the roasting pan (if the baking time lasts more than 1 hour).

Serve the finished cabbage rolls with chicken hot, sprinkle with a small amount of sauce and garnish with fresh herbs. Bon appetit and see you soon!