CHICKEN 'N' RICE FILLED CABBAGE ROLLS

Chicken 'n' Rice Filled Cabbage Rolls image

Provided by carolinafan

Categories Healthy

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

Previous Next

12 large whole green cabbage leaves
1/4 medium onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1 (15 ounce) can tomato sauce
1/2 cup water
3 tablespoons packed light brown sugar
3 tablespoons lemon juice
1/8 teaspoon ground allspice
3 cups finely chopped cooked chicken
1 cup cooked rice
1 egg, beaten
1/4 teaspoon salt
1/8 teaspoon black pepper

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.