Stuffed Cabbage Rolls

 I think some people are turned off by cabbage but my mom always made it growing up so it was normal in our household. My husband said he was pleasantly surprised by this dish and didn’t even douse it in Frank’s hot sauce (total compliment!). I even hid mushrooms in the filling and he didn’t notice. Score!

If you like this version, you can also try this version stuffed with beef and topped with mushroom gravy - Stuffed Cabbage Rolls in Mushroom Gravy.

 

1 head of green cabbage, leave leaves removed

Filling:
1 lb ground chicken
½ yellow onion, finely chopped
2 baby Bella mushroom, chopped
1 large carrot, shredded
2 garlic cloves, pressed

1 egg
1 tsp salt
1 tsp pepper
A few dashes of red pepper flakes

water

Gravy:
1 packet of gravy
Juices from cabbage rolls, after cooked

¾ cup of water

In a large pot of boiling water, add the cabbage leaves and cook for about 3-4 minutes until soft. Drain and set aside.

Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients for the filling. Lay each cabbage leaf flat and place a little loaf of chicken mixture in the middle; tuck in ends and roll. Place in a casserole dish, seam side down. Add 1/2” of water. Cover with aluminum foil and bake for 35 minutes or until meat is cooked all the way through.

 

Once rolls are cooked, pour juices into a small sauce pan over high heat, add 3/4 cup of water; whisk in gravy mix. Once gravy boils, remove from heat and set aside.

Serve cabbage rolls on rice. Spoon gravy over dish.