Chicken Cabbage Rolls
A lower fat version of traditional cabbage rolls
- 8 Cabbage Leaves
- 1 lb Ground Chicken Breast
- 1 Egg
- 1 Onion Chopped
- 1 Bell Pepper Chopped
- 1 bag Boil In Bag Rice
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Parsley Flakes
- 24 oz Pasta Sauce
- 1/4 cup Shredded Mozzarella Cheese Optional
In a pot of salted boiling water, cook the bag of rice for 8 minutes. Remove and drain. Then add the cabbage leaves to the boiling water to wilt them for about 3 minutes. Remove and drain. Preheat oven to 350 degrees F.
In a mixing bowl, combine egg, chopped onion, and bell pepper, salt, pepper, and parsley flakes. Add chicken breast and cooked rice. Mix well.
Cover the bottom of a casserole baking dish with a layer of pasta sauce. Cut each cabbage leaf in half, along center vein. Add a scoop of the chicken mixture to the center of a 1/2 cabbage leaf and roll. Fasten with a tooth pick and place in the sauce.
Cover the first layer of cabbage rolls with a little more sauce, then add the next layer. Pour remaining pasta sauce over the top and cover with the glass casserole dish lid. (I used a large Corning Ware casserole dish with glass lid.)
Bake at 350 degrees F for 1 hour. Remove from heat and sprinkle mozzarella cheese if you want. Serve warm. Refrigerate any leftovers.
You can use a whole cabbage leaf to wrap the rolls if you enjoy the taste of cooked cabbage. I’m not a big fan of it, so a half leaf is plenty for me. You could also sprinkle Parmesan cheese instead of Mozzarella, or even skip the cheese. 2 cabbage rolls per serving.