Classic cabbage rolls are delicious but fiddly — these lazy cabbage rolls give you the same cozy flavors with a fraction of the effort. Stewed cabbage, ground chicken and rice are mixed into juicy little patties and baked until golden, with no careful wrapping required.
For the traditional wrapped versions, see our Baked Napa Cabbage Rolls with Meat and Creamy Garlic Sauce and Pan-Fried Cabbage Rolls with Cheese. A spoonful of tomato or sour-cream sauce on top makes these even better — browse sauce ideas at Allrecipes.
Ingredients
- 1 onion, chopped
- 1 carrot, grated
- 300 g (10.5 oz) cabbage, shredded
- 700 g (1.5 lb) ground chicken
- 1 bag (about 80 g) rice, cooked
- 1 egg
- Salt, pepper, and dried garlic to taste
Instructions
- Stew the chopped onion, grated carrot, and shredded cabbage together for 10–15 minutes.
- Cook the rice according to the package directions.
- Combine the ground chicken, egg, spices, salt, rice, and the stewed vegetables.
- Shape the mixture into small patties and arrange them on a baking sheet. Pour a little tomato or sour-cream sauce over the top if you like.
- Bake at 180°C (350°F) for 35 minutes.
Tips
- Let the stewed vegetables cool slightly before mixing them into the chicken so the egg doesn’t start to set.
- Wet your hands before shaping the patties — the mixture is much easier to handle and won’t stick.
- These reheat beautifully, so make a double batch and enjoy easy lunches for days.
Nutrition (per 100 g): 65.4 kcal · Protein 5 g · Fat 1.7 g · Carbs 7.1 g