Stuffed cabbage rolls with minced chicken. Step-by-step recipe with photos on how to cook cabbage rolls from Chinese cabbage with minced chicken at home Delicious cabbage rolls with minced chicken and rice

Cut the carrots into small cubes or grate them, fry a little 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.

Cut the stalk from a whole head of cabbage with a sharp knife. Place the cabbage in a large saucepan and add enough water to slightly cover the cabbage. Bring to a boil, simmer for 5 minutes. Then remove the head of cabbage, cool, remove the top leaves (they are already boiled), remove the rest and boil in the same water for about 5-7 minutes. If the cabbage is not too 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.

Serve the prepared delicious and tender cabbage rolls with minced chicken hot, sprinkled with herbs.

Enjoy your meal!

Today we will talk about a wonderful and very homemade dish, cabbage rolls with chicken. Why cabbage rolls with chicken? Why not :) Everyone has eaten cabbage rolls with pork or beef, but not everyone can boast that they have tried cabbage rolls with chicken.

In fact, cabbage rolls with chicken are practically no different from the classic ones, except that you can detect a slight difference in the taste of the meat. But in combination with the rest of the filling ingredients, this taste difference becomes subtle. The color of the filling of cabbage rolls is slightly different; with chicken it has a more delicate color than with the same pork.

For myself, I have identified two main advantages of cabbage rolls with chicken over the classic version of the dish. Firstly, this is a lower price for the same meat. After all, chicken is much cheaper than beef. I prepared the minced meat for these cabbage rolls from chicken fillet, the price of which is at least two times lower than the price of good beef. I do not advocate saving on food, but I am for healthy rationalism. Secondly, with chicken, cabbage rolls are easier to digest. You could say it turns out to be 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, that is, you and your loved ones. This dish is a holiday. Stuffed cabbage rolls, of course, are not cooked every day, but once a month you can easily afford 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 lazy or don’t have time to cook.

Cooking time: 120 minutes

Number of servings – 8

Ingredients:

500 g minced chicken
2 medium carrots
1 onion
0.5 cups rice
1 medium head of cabbage
30 ml sunflower oil
0.5 tbsp. salt
0.3 tsp ground black 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 filling for cabbage rolls, in addition to 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 liquid is completely absorbed by the rice. We don't salt the rice.

Peel the carrots and grate them on a fine 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 large container.

Add salt and ground black pepper and mix everything thoroughly. The filling for cabbage rolls with chicken is ready and will be waiting in the wings.

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

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

We take portions of the filling (about 1.5 - 2 tablespoons per serving) and wrap them in cabbage leaves. There are many ways to wrap 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 filling, the cabbage rolls should be fried. Very 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 you should do it after this step. Then 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 (small heaped), a tablespoon of sugar and 0.3 tablespoon of salt to the water, add a little ground black pepper. Cover the frying pan with a lid and stir the water and pasta in a circular motion. Or we just do it in advance (mix water with pasta, salt, sugar and pepper, and then pour this sauce over the cabbage rolls).

Cut the stalk from a head of white cabbage, boil it in a saucepan and add salt to the water. Place a head of cabbage in a pan of boiling water and boil it for 2-3 minutes. Remove the pan from the heat and leave for 30-40 minutes until almost completely cooled.
Meanwhile, prepare the minced chicken filling for the cabbage rolls. Rinse the rice and pour into a saucepan with boiling, salted water (200-250 ml is enough). Cook the rice for about 25 minutes until cooked and water is completely absorbed. Remove the pan from the heat and cover with a lid.
Peel the carrots and grate on a coarse grater. Also peel and grate the celery root. Peel the onion and cut into small pieces. Pour a couple of tablespoons of vegetable oil into the frying pan and put on fire.
Place the onion in a frying pan with heated oil and fry it over moderate heat until golden brown for 2-3 minutes. Then add carrots and celery and mix. Cook the chicken cabbage rolls for about 5 minutes over medium heat, stirring.
Wash the greens, dry and chop. Combine the minced chicken in a bowl with rice, herbs and half of the roast, mix thoroughly. Salt and pepper the chicken stuffing for cabbage rolls to taste (you can add a little salt).
Remove the cabbage from the water and dry it with a towel. Disassemble the head of cabbage into leaves. Place the filling of minced chicken, rice and vegetables (about 1-2 tbsp) in the center of the cabbage leaf and wrap it in the leaf.
Line the bottom of a thick-bottomed pan (or casserole dish) with cabbage leaves and place the chicken cabbage rolls on top. Combine tomato paste with 300 ml of water and stir. Cover the cabbage rolls with the remaining frying and pour in tomato sauce.
If you replace tomato paste with tomatoes, make cross-shaped cuts on them and place them in a pan of boiling water for a couple of minutes. Then transfer them with a slotted spoon to a container of cold water and leave to cool for a few minutes.
Peel the cooled tomatoes and mash thoroughly with a fork or in a blender. Combine tomato puree with 100-150 ml of water and stir. Pour the resulting mixture over the cabbage rolls and vegetables.
Place the pan with cabbage rolls on the fire and bring to a boil. Immediately after boiling, reduce the heat and cover the pan with a lid. Cook cabbage rolls with minced chicken over low heat for 1 hour.
If you want to cook chicken cabbage rolls in the oven, you need to place a heat-resistant pan under a lid with the cabbage rolls in an oven preheated to 180C. Cook cabbage rolls with minced chicken in the oven for about 1 hour.
Remove the pan from the oven/hot and leave covered for 15 minutes. Remove the lid and place the cabbage rolls on plates and serve hot. Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Lazy cabbage rolls with minced chicken, a recipe with step-by-step photos for which I have prepared for you today, consist of the same basic ingredients as regular cabbage rolls: minced meat, rice, cabbage. But it’s much more convenient and simpler to prepare. The rice is boiled, the cabbage is finely chopped, all this is mixed with minced meat and then all that remains is to form the cutlets and bring the cabbage rolls to readiness. The mere fact that you don’t need to separate the cabbage forks into leaves, boil and wrap the minced meat in them frees up a lot of time. The taste is more like cutlets or meatballs with the addition of vegetables. And, by the way, children eat them with great pleasure. Cabbage in lazy cabbage rolls is almost invisible; the main taste comes from minced meat, rice and tomato sauce with vegetables. You can use any minced meat: mixed, beef, pork or chicken.

Ingredients:

- minced chicken or pieces of chicken meat – 300 g;
- rice – 0.5 cups;
- cabbage – 5-6 leaves or a quarter of a small head of cabbage;
- egg – 1 pc.;
- salt - to taste;
- spices (Provencal herbs, pepper) - to taste;
- onion – 2 pcs.;
- carrots – 1 pc.;
- tomato sauce – 0.5 cups;
- flour – 3 tbsp;
- water – 1 glass;
- vegetable oil – 4 tbsp.

How to cook with photos step by step

If you don’t have ready-made minced meat, take chicken fillet or cut the meat from thighs and legs. Grind through in a meat grinder. After the meat, skip one small onion, leaving the larger onions for frying.

Pour half a glass of water over the rice and bring to a boil. Cover tightly and steam over low heat until the cereal absorbs all the water. Cool the cooked rice slightly.

Mix minced chicken, rice, add egg and spices to your taste. There is no need to make the minced meat spicy, and if you are preparing it for children or as a dietary dish, then keep the use of spices to a minimum.

Cut the cabbage very finely into cubes. The young ones can be immediately added to the minced meat; the denser leaves can be poured with boiling water for five minutes.

Drain the water and squeeze out the cabbage. Add to the minced meat. Salt to taste. Mix everything.

If the minced meat falls into pieces, add a spoonful of wheat flour and bring to the desired density.

We form blanks of any shape and size. Dip in flour, fry in hot vegetable oil on each side for two to three minutes.

In another pan, fry finely chopped onions and carrots. Add tomato sauce. Let the sauce fry a little, dilute with water. Add salt to taste.

transfer to a saucepan or saucepan. Pour in tomato sauce. Cover and simmer over low heat for 20 minutes until done.

We serve lazy cabbage rolls as a separate dish or offer a side dish: potatoes, buckwheat, vegetable stew. Bon appetit!

Most often, cabbage rolls are made with minced beef and pork, but this is not a dogma. The filling for them can be made from any meat and even without it. Stuffed cabbage rolls with minced chicken can be considered a dietary dish, if, of course, you cook them without lard and without frying the vegetables and the cabbage rolls themselves. Regardless of which cooking recipe you choose, the dish will turn out delicious if you follow the basic rules.

Cooking features

Stuffed cabbage rolls are minced meat wrapped in cabbage leaves. They can be stewed or baked. Regardless of the chosen method, you need to know a few secrets, otherwise you will encounter certain difficulties.

It is advisable to make minced chicken at home yourself, as store-bought may not be of the highest quality.
To make the minced meat juicier, it is better to take chicken meat with the skin. If you are using only fillet, it doesn’t hurt to add lard to it for juiciness - 100 g per half kilo of chicken fillet. However, if your goal is to prepare the most healthy and low-calorie dish, then you don’t need to add lard.
For cabbage rolls, you should choose young cabbage, preferably early varieties, as its leaves are softer and more flexible. Autumn cabbage can also be used, but its preparation will take more effort and time.
Even the youngest cabbage needs preliminary preparation, since initially its leaves are not flexible enough to wrap minced meat in them. To do this, remove the stalk from the head of cabbage, place it in a pan of boiling water and cook, gradually separating and removing the softened leaves from the pan. The task can be simplified if you use a microwave. A head of cabbage is cooked in it for 10 minutes at maximum power, then cooled with water, and the top leaves are removed.
The hard veins of cabbage leaves that have undergone heat treatment are removed or beaten with a hammer, since even after heat treatment they do not allow the cabbage leaves to become flexible enough.
Rice must be boiled until almost completely cooked before adding to the minced meat. Otherwise, it will remain hard and spoil the taste of the entire dish.
The cabbage rolls will be tastier if you add fried vegetables to the filling and fry the cabbage rolls themselves in a frying pan before stewing or baking. However, you must understand that such manipulations increase the calorie content of the finished dish.

You can prepare cabbage rolls from minced chicken in a saucepan, oven, or slow cooker. There are recipes with Chinese cabbage, which is tender and soft from the very beginning, and after heat treatment it becomes completely flexible. The preparation features partly depend on the specific recipe.

Cabbage rolls with minced chicken in a pan

white cabbage – 1.5 kg;
chicken fillet – 0.5 kg;
pork lard – 100 g;
rice cereal – 100 g;
carrots – 0.2 kg;
onions – 0.2 kg;
salt, sugar, pepper - to taste;
tomato juice – 0.5 l;
bay leaf – 2 pcs.

Cooking method:

Wash, dry the chicken fillet with napkins, cut into pieces and grind through a meat grinder.
Grind the lard through a meat grinder and mix with chicken meat.
Wash the cabbage and remove the top leaves. Throw away the limp and damaged leaves, place the undamaged leaves in a saucepan with a thick bottom.
Soften the remaining cabbage in any way convenient for you (boiling in a pan of water, heating in the oven or microwave). Separate the leaves.
Cut off the bottom of the leaves, lightly beat off the remaining tough veins.
Boil the rice until half cooked.
Peel the onions and carrots.
Grate half the carrots on a coarse grater, half on a fine grater.
Cut the onion into small pieces.
Pour some oil into the pan and heat it up. Place half the onion and the part of the carrot that has been coarsely grated into the pan. Fry until soft and add to the minced meat.
Combine the minced meat with rice, add salt and pepper, and knead.
Place the remaining vegetables in a frying pan with oil and fry them, adding heat, until golden brown. Mix the roast with tomato juice, adding a little salt and pepper.
Place a large spoonful of minced meat on the cabbage leaf. Fold the sheet into an envelope. Form the rest of the cabbage rolls in the same way.
Fry the cabbage rolls in boiling oil and place in a pan with cabbage leaves.
Pour in tomato juice, add bay leaves, and add a little sugar.
Simmer the cabbage rolls for 40 minutes after the juice in the pan boils.

You can serve cabbage rolls with minced chicken, just like traditional ones, with sour cream.

Cabbage rolls with minced chicken in the oven

Chinese cabbage – 1.5 kg;
minced chicken – 0.6 kg;
cream – 150 ml;
chicken egg – 1 pc.;
sour cream – 0.2 l;
carrots – 150 g;
onions – 100 g;
rice cereal – 80 g;
tomato paste – 30 g;
vegetable oil - how much will be needed;
salt, spices - to taste.

Cooking method:

Wash the Chinese cabbage, cut off its lower part, and separate it into leaves. Narrow leaves located close to the center are not suitable for cabbage rolls, so you will need two medium ones.
Dip large cabbage leaves in hot but not boiling water for 5 minutes or heat for 2 minutes in the microwave.
Remove the leaves, drain and stack.
Rinse, add a glass of water and boil the rice until done.
Place rice, whisked egg into the minced chicken, pour in 50 ml of cream, add salt and pepper to taste. Mix thoroughly until the minced meat has a uniform consistency.
Form the cabbage rolls by placing a spoonful of minced meat on each cabbage leaf and folding it like a pancake.
Finely chop the peeled onion.
Grind the carrots using a Korean salad grater or a regular grater.
Fry the vegetables in oil until golden brown, add tomato paste, salt, pepper, simmer for 5 minutes, reducing the heat.
Mix the frying with sour cream, dilute the sauce with cream.
Grease a heat-resistant pan with a thin layer of oil. Fill it with cabbage rolls.
Pour the sauce over the cabbage rolls (each one should be covered with sauce).
Cover the pan with cooking foil.
Preheat the oven to 200 degrees and place the form with cabbage rolls in it.
Bake the cabbage rolls for half an hour, then remove the foil and continue cooking for another 10 minutes.

Stuffed cabbage rolls cooked in the oven turn out very tasty. They are best served with the sauce in which they were stewed. You can make a little more of this sauce than indicated in the recipe, so that you can serve it separately with cabbage rolls.

Lazy stuffed cabbage rolls from minced chicken in the microwave

chicken fillet – 0.4 kg;
white cabbage – 0.2 kg;
oat flakes – 100 g;
chicken egg – 1 pc.;
carrots – 0.2 kg;
onions – 100 g;
salt, pepper - to taste;
water – 100 ml;
tomato paste – 30 g;
sour cream – 30 g;
vegetable oil – 50 ml.

Cooking method:

Wash the chicken fillet and pat dry with paper napkins. Cut into small pieces and pass them through a meat grinder.
Wash and dry the vegetables. Chop them and grind them by grinding them through a meat grinder into a separate bowl.
Squeeze the juice from the vegetable mixture and pour it over the oatmeal. Leave them for a while until they get a little wet and swell.
Combine vegetables and egg with minced meat, add salt and pepper, mix everything well.
Add rolled oats and knead the minced meat with your hands until it is quite dense.
Form the minced meat into cutlets.
Pour oil into the multicooker bowl. Turn on the frying or baking mode. Fry the lazy cabbage rolls in oil, placing them in a container in batches.
Turn off the multicooker and carefully place the fried cabbage rolls into it. Pour in a mixture of water, sour cream and tomato paste.
Start the “Extinguishing” mode for half an hour.

Carefully remove the cabbage rolls from the multicooker bowl, pour over the sauce or sour cream, and serve.

Even a novice housewife can prepare delicious and healthy cabbage rolls with minced chicken. The main thing is to know the secrets of their preparation and act without violating the recommendations in the recipe.