CHICKEN 'N' RICE FILLED CABBAGE ROLLS
Make and share this Chicken 'n' Rice Filled Cabbage Rolls recipe from Food.com.
Provided by carolinafan
Categories Healthy
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 388.5, Fat 12.1, SaturatedFat 2.8, Cholesterol 131.6, Sodium 826, Carbohydrate 38.9, Fiber 4.2, Sugar 18.7, Protein 31.9
MIDDLE EASTERN-STYLE CABBAGE ROLLS
Add this vegan dish to your repertoire. We've filled cabbage leaves with satisfying brown rice and lentils along with mint, lemon, tahini and pine nuts
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h20m
Number Of Ingredients 18
Steps:
- Bring a large pan of water to the boil, add the cabbage leaves and put a heavy ladle on top to keep them submerged. Boil for 4 mins, then drain, reserving the water.
- Meanwhile, heat the oil in a non-stick pan. Reserve 2 tbsp of the onion, then fry the rest for 10 mins until just golden. Stir in the pine nuts and cook until starting to colour. Add the spices and rice, then pour in 450ml of the reserved water. Stir in the bouillon powder, cover and cook for 15 mins until the rice is almost tender and the liquid is absorbed. Stir in the lentils, zest and mint.
- Heat the oven to 180C/160C fan/gas 4. Put a spoonful of the rice into the centre of a cabbage leaf, roll up and put in a shallow casserole dish. Repeat with the remaining rice and leaves. Cover and bake for 30 mins until the rice is fully tender.
- Meanwhile, combine the tahini, lemon juice, garlic and 3 tbsp water, and mix the salad ingredients with the reserved onion. If you're following our Healthy Diet Plan, serve half the rolls with half of the sauce and half of the salad. Cover and chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in the microwave until hot.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
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